Ingredients
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1 pound lean ground beef
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1 medium green bell pepper, chopped
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1 medium onion, chopped
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2 stalks celery, sliced
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2 (15 ounce) cans dark red kidney beans, drained and rinsed
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1 (28 ounce) can crushed tomatoes
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½ head cabbage, shredded
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2 cups beef broth
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2 cups water
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1 tablespoon Worcestershire sauce
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2 cubes beef bouillon
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2 cloves garlic, minced
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salt to taste
Directions
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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.
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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.
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Ladle soup into bowls and season with salt.
Recipe Tip
While it won't taste like Shoney's, ground venison also works well with this recipe.
Nutrition Facts (per serving)
267 | Calories |
8g | Fat |
31g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 267 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 3g | 15% |
Cholesterol 40mg | 13% |
Sodium 849mg | 37% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 11g | 39% |
Total Sugars 4g | |
Protein 21g | 41% |
Vitamin C 50mg | 55% |
Calcium 118mg | 9% |
Iron 4mg | 24% |
Potassium 678mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.