I grew up eating Shoney’s hamburger soup with cabbage in Kansas City with my parents. They had an all-you-can-eat soup and salad bar, and it was the highlight of my week. Even as a kid, I’ve always loved soup. Then we moved out of state. Even though it has been nearly 40 years since I last had it, I never forgot about their cabbage soup with hamburger. I decided to recreate it based on my memory, and here is what I came up with.
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8
Ingredients
- 1 pound lean ground beef
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 2 (15 ounce) cans dark red kidney beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes
- ½ head cabbage, shredded
- 2 cups beef broth
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 2 cubes beef bouillon
- 2 cloves garlic, minced
- salt to taste
Steps
- Crumble ground beef into a large soup pot; cook and stir over medium-high heat until browned and crumbly, about 5 minutes. Drain grease. Add bell pepper, onion, and celery. Cook and stir for 5 minutes.
- Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, Worcestershire sauce, bouillon, and garlic; stir to combine. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Ladle soup into bowls and season with salt.
