My mother could put together a soup even when there didn't seem to be enough food in the house to make a meal. I grew up on soup, especially in the winter time. With a little meat to season it and the vegetables we had on hand, she could make a hearty soup for not much money. Cornbread goes well with most soups and goes well with this one.

When you go out to eat and the soup is especially good, wouldn't you want the recipe? Will the restaurant give it to you? Probably not. Maybe someone has developed a recipe that comes close to the restaurant one. There are cookbook writers that claim they do.

Try this one. I like any soup that has cabbage in it. It usually is hearty enough to serve as the main course. Add some cornbread and a pitcher of sweet tea and you have a meal. Such a recipe is my imitation Shoney's Cabbage Soup. It freezes well, so don't be alarmed at the quantity it makes. Nuke a bowl in the microwave for an easy lunch one day next week.

ALMOST-SHONEY CABBAGE SOUP

3/4 lb ground beef
3/4 cup chopped green pepper
3/4 cup chopped onion
2 lbs cabbage, shredded
16-oz can diced tomatoes
4-oz tomato paste
4 beef bouillon cubes
1/2 cup Worchestershire sauce
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon sugar
2 cups water or more if desired

In a heavy pot over medium heat, brown the ground beef, crumbling as you go, until lightly browned. Add remaining ingredients. Bring to a boil. Reduce heat and simmer until cabbage is tender. Let stand, covered, for a half hour or so for the flavors to smooze. Serve with buttered cornbread.