Shoney's Beef Cabbage Soup Recipe - Cooking Index
Shoney's Beef Cabbage Soup Recipe - Cooking Index
| 1 lb | 454g / 16oz | Lean ground beef |
| 1/2 lb | 227g / 8oz | Cabbage head - shredded, chopped (medium) |
| 2 | Celery ribs - sliced | |
| 1 | Bell pepper - cut small pieces (small) | |
| 1 | Onion - diced (medium) | |
| 1 | Kidney beans - (16 oz) | |
| 1 | Tomatoes - (28 oz) - chopped if whole | |
| 4 | Beef bouillon cubes | |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 1/4 teaspoon | 1.3ml | Garlic salt |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Brown ground beef and drain. Add remaining ingredients to ground beef, adding 28 ounces of water using the 28 ounce tomato can.
Bring to a boil and simmer for at least one hour or until vegetables are tender.
This recipe yields ?? servings.
Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html
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