Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
8
Ingredients
Directions
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.
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 |
