Shoney's Bean and Beef Cabbage Soup
By
Jean Goss
@gossjean
14
This is my own 'creation' trying to copy the cabbage/bean/beef soup that was a signature dish at Shoney's, hope you enjoy!
Blue Ribbon Recipe
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 alone 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. 
Ingredients
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1 bag(s)red kidney beans, soaked and drained
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1 lbground beef, browned and drained
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1/2 lbground sausage, browned and drained
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1 mediumonion, chopped
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1 mediumbell pepper, chopped
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3 stalk(s)celery, chopped
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3 clovegarlic, chopped
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1 mediumcabbage, chopped
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28 ozcan of chopped tomatoes
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10 ozRotel tomatoes
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8 oztomato sauce
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4 oztomato paste
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·salt and pepper, to taste
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·seasonings of choice (basil, oregano, etc)
How to Make Shoney's Bean and Beef Cabbage Soup
- 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!
