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SHONEY’S CABBAGE BEEF SOUP




Source of Recipe


Pat T
SHONEY’S CABBAGE BEEF SOUP

1 lb. lean ground beef
1/2 head medium cabbage shredded/chopped
2 ribs of celery, sliced
1 small bell pepper (cut up into small pieces)
1 medium onion, diced
1 (16 oz.) can kidney beans
1 (28 oz.) can tomatoes (chop the tomatoes if whole)
2 cans beef consommé
6 Tblsp. chili powder
1 tsp. garlic powder
Salt and pepper to taste

Brown ground beef and drain. Add to ground beef remaining ingredients. Add 28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.