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| Shoney's Beef Cabbage Soup |
1 lb lean ground beef
1/2 head medium cabbage shredded/chopped
2 ribs of celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 16 Ounce can kidney beans
1 28 oz. can tomatoes (chop the tomatoes if whole)
4 beef bullion cubes
1/4 tsp. garlic power
1/4 tsp. garlic salt
salt and pepper to taste|Brown ground beef and drain. Add to ground beef remaining ingredients adding
28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at
least one hour or until veggies are tender.
1/2 head medium cabbage shredded/chopped
2 ribs of celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 16 Ounce can kidney beans
1 28 oz. can tomatoes (chop the tomatoes if whole)
4 beef bullion cubes
1/4 tsp. garlic power
1/4 tsp. garlic salt
salt and pepper to taste|Brown ground beef and drain. Add to ground beef remaining ingredients adding
28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at
least one hour or until veggies are tender.
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