Shoneys Vegetable Soup Food

SHONEY'S CABBAGE BEEF SOUP

Steps:

• Chop the tomatoes and reserve the juice.
• Brown the beef with the onions.
• Drain the fat.
• Add the beef broth, beans, tomatoes, and juice and tomatoe paste if desired.
• Add the cabbage, and simmer till tender.
• Add salt and pepper.

SHONEY'S BEAN AND BEEF CABBAGE SOUP

Steps:

• 1. Rinse beans and pick out any broken or bad beans. Soak the beans for two hours and drain.
• 2. Cook the beans until almost done according to the package.
• 3. Brown the ground beef and sausage and drain.
• 4. Add the onion, bell pepper, celery, and garlic and cook about 10 minutes.
• 5. Add this and your cans of tomatoes to the bean pot.
• 6. Season to your personal taste.
• 7. 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.
• 8. Add the chopped cabbage and simmer twenty more minutes. Serve warm with fresh toasted homemade croutons!

BEEF AND CABBAGE SOUP A LA SHONEYS

Steps:

• Dice the vegetables.
• Brown the ground beef.
• Drain.
• Add onion, celery, bell pepper and garlic.
• Cook until wilted.
• Add the diced cabbage.
• Add tomatoes juice and all.
• Add Worcestershire sauce.
• Add pepper.
• Add 2 cups water.
• add boullion cubes
• Add drained beans.
• Cook 30 minutes.

CABBAGE AND BEEF SOUP

Steps:

• In large pot or dutch oven, brown beef and onion.
• Add all ingredients except parsley.
• Bring to boil.
• Reduce heat and simmer, covered, for 1 hour.
• You may add extra water if you like a thinner soup.
• Garnish with parsley to serve.

SOUTHWESTERN VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes.