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Hearty Cabbage and Beef Soup (Shoney's Copycat Recipe)

This filling and flavorful cabbage soup is packed with veggies, beef, and comfort.
Prep Time20 minutes
Cook Time2 hours
Servings6
Calories: 330kcal

Ingredients

  • 1 ½ pounds ground beef 80% lean or higher
  • ½ head of cabbage chopped
  • 1 onion diced
  • 2 medium carrots diced (or 1 large)
  • 2 stalks of celery diced
  • 4 large cloves of garlic chopped (or 5 medium)
  • 1 can 14.5 oz diced tomatoes
  • 1 can 15 oz red kidney beans, drained and rinsed
  • 1 can 15 oz tomato sauce
  • 6 –8 cups chicken broth adjust to preference
  • 2 teaspoons Italian seasoning
  • 1 to 1 ½ teaspoons sugar optional, to cut acidity
  • ½ teaspoon red pepper flakes
  • Salt and pepper to taste
  • Optional: 1 bay leaf not in video
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder

Instructions

  • Season the ground beef with garlic powder, onion powder, paprika, salt, and pepper.
  • In a large pot or Dutch oven, cook the beef over medium heat until slightly pink, breaking it into smaller pieces as it cooks. Drain fat if needed.
  • Add onion, carrots, celery, and garlic. Cook until softened, about 5–7 minutes.
  • Stir in diced tomatoes (with juices), kidney beans, and tomato sauce. Pour in chicken broth.
  • Add Italian seasoning, red pepper flakes, salt, pepper, and sugar (if using). Stir well.
  • Bring to a simmer and cook for 1 to 1 1/2 hours, until vegetables are tender and flavors meld.
  • After about an hour, add chopped cabbage. Simmer an additional 30 minutes or until cabbage is tender.
  • Taste and adjust seasonings with more salt, pepper, or sugar as needed.

Notes

This soup tastes even better the next day, as the flavors have more time to meld together. Feel free to customize it by adding other veggies like potatoes, zucchini, or bell peppers! For a lighter version, you can use ground turkey or chicken instead of beef.