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Soup is my passion. 



A Cooking Adventure with Thom

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Shoney's® Beef Vegetable Soup

Shoney's® Restaurant

Servings:  6




This is another favorite of Shoney's customers of which I am one.



2 pounds ground round
1½ cups yellow onions, chopped
1 small head of cabbage, shredded
1 cup celery, chopped
3 small carrots, chopped
1 can green beans, drained
1 can light kidney beans, drained
1 can crushed tomatoes, 28 ounces
1 can beef consommé
2 cups tomato juice
salt and pepper, to taste
1 tablespoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon celery seeds
¼ teaspoon dried oregano
1 bay leaf
water, as needed

Cooking Method

Brown the beef and drain it.

Using an 8-quart saucepan, combine all ingredients, cover and cook at a low simmer until vegetables are tender.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183