Shoney's Cabbage Beef Soup

Warm, hearty, and irresistibly comforting, Shoney’s Cabbage Beef Soup is a one-pot wonder that’s perfect for any night of the week. Loaded with tender ground beef, fresh shredded cabbage, carrots, russet potatoes, and a rich tomato-infused beef broth, this soup boasts a medley of flavors that is both nostalgic and satisfying. A hint of garlic, thyme, and a single bay leaf elevate the dish with subtle aromatic depth, while the simple preparation makes it incredibly family-friendly. Ready in just about an hour, this crowd-pleasing soup is ideal for meal prepping, easy weeknight dinners, or cozying up on chilly evenings. Pair it with crusty bread for a wholesome, restaurant-quality experience that will have everyone asking for seconds.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 4 cups Green cabbage, shredded
• 2 medium Carrots, sliced
• 2 medium Russet potatoes, peeled and diced
• 6 cups Beef broth
• 1 14.5-ounce can Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Parsley, chopped (optional, for garnish)

Directions

Step 1

In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease and set the beef aside on a plate.

Step 3

In the same pot, add the diced onion and cook until it becomes translucent, about 3 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.

Step 4

Stir in the shredded cabbage, sliced carrots, and diced potatoes. Cook for 3-4 minutes, stirring occasionally, to let the vegetables soften slightly.

Step 5

Return the cooked ground beef to the pot and pour in the beef broth, diced tomatoes (with their juice), and tomato paste. Stir well to combine.

Step 6

Add the bay leaf, dried thyme, salt, and black pepper to the pot. Stir to distribute the seasonings evenly.

Step 7

Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer for 25-30 minutes, or until the vegetables are tender.

Step 8

Remove the bay leaf and taste the soup. Adjust seasoning with more salt and pepper if needed.

Step 9

Serve the cabbage beef soup hot, garnished with chopped fresh parsley if desired. Enjoy with crusty bread or crackers for a complete meal.

Nutrition Facts

Serving size	(3339.4g)

Amount per serving	% Daily Value*
Calories	1973.7

Total Fat 111.2g	0%
Saturated Fat 38.9g	0%
Polyunsaturated Fat 5.0g
Cholesterol 329.3mg	0%
Sodium 8722.6mg	0%
Total Carbohydrate 147.8g	0%
Dietary Fiber 27.6g	0%
Total Sugars 37.4g
Protein 113.7g	0%

Vitamin D 0IU	0%
Calcium 529.6mg	0%
Iron 19.8mg	0%
Potassium 6130.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 22.2%

Carbs: 28.9%