Shoney's Bean and Beef Cabbage Soup

Jean Goss


This is my own 'creation' trying to copy the cabbage/bean/beef soup that was a signature dish at Shoney's, hope you enjoy!

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3 Hr


2 Hr


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a hearty soup is full of flavor! Along with the red beans, the mixture of ground meat and sausage gives this soup a unique flavor. If you're not a fan of spice I'd suggest leaving the Rotel out, it adds a kick. All the fresh veggies are what really make this soup yummy. Adding the cabbage at the end keeps it from getting too soggy. Great as a meal along or paired with a sandwich.

Note: Our seasoning of choice was 1 1/2 tablespoons Italian seasoning, 1 teaspoon salt and 3/4 teaspoon pepper. Also, we did add water during the cooking process while the soup cooked down.


1 bag(s)
red kidney beans, soaked and drained
1 lb
ground beef, browned and drained
1/2 lb
ground sausage, browned and drained
1 medium
onion, chopped
1 medium
bell pepper, chopped
3 stalk(s)
celery, chopped
3 clove
garlic, chopped
1 medium
cabbage, chopped
28 oz
can of chopped tomatoes
10 oz
Rotel tomatoes
8 oz
tomato sauce
4 oz
tomato paste
salt and pepper, to taste
seasonings of choice (basil, oregano, etc)

Directions Step-By-Step

Rinse beans and pick out any broken or bad beans. Soak the beans for two hours and drain.
Cook the beans until almost done according to the package.
Brown the ground beef and sausage and drain.
Add the onion, bell pepper, celery, and garlic and cook about 10 minutes.
Add this and your cans of tomatoes to the bean pot.
Season to your personal taste.
Cook about an hour longer. When beans are tender, mash some of the beans along the sides of the pot to get a thicker soup.
Add the chopped cabbage and simmer twenty more minutes. Serve warm with fresh toasted homemade croutons!

About this Recipe

Main Ingredient: Beef
Regional Style: American
Collection: Soup's On!
Hashtags: #cabbage, #Bean, #beef