CopyCat Shoney's Beef Cabbage Soup

Let's Cook

1. Step 1.

   Season the ground beef with salt and pepper to taste, then brown it in a large pot or Dutch oven over medium-high heat, breaking it apart with a spoon as it cooks, until no pink remains and the meat is crumbly and browned, about 6 to 8 minutes.

2. Step 2.

   Drain off the excess fat from the pot, then add the remaining ingredients to the browned ground beef. Pour in 28 ounces of water by filling the empty 28-ounce tomato can with water and adding it to the pot, which helps rinse out every bit of tomato.

3. Step 3.

   Stir everything together well, then bring the mixture to a boil over medium-high heat. Once it reaches a full boil, reduce the heat to low, cover, and simmer for at least one hour, stirring occasionally, until the vegetables are tender.

4. Step 4.

   While the mixture simmers, check it every so often to make sure it is not sticking to the bottom of the pot, and adjust the heat if needed to maintain a gentle simmer. The dish is ready when the vegetables are fork-tender and the flavors have melded together.