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Creole-flavored Beef Soup

Total preparation and cooking time: 3-1/4 hours

Servings: 8


  3 - 4 pounds beef shank cross cuts, cut 1 inch thick

  1 can (28 ounces) crushed tomatoes, undrained

  1 large onion, chopped

  1 cup sliced celery

  2 cloves garlic, minced

  2 beef bouillon cubes

  1/2 teaspoon salt

  1/4 teaspoon ground black pepper

  1/4 teaspoon ground red pepper

  2 cups chopped cabbage

  1 green bell pepper, chopped

  1/4 cup fresh lemon juice

  2 cups hot cooked rice (optional)

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Combine beef, 4 cups water, tomatoes, onion, celery, garlic, bouillon cubes, salt, black pepper and red pepper in Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

Remove cross cuts. Remove beef from bones; cut into small pieces. Skim fat from soup. Stir in beef, cabbage and bell pepper; continue cooking, covered, 30 minutes or until beef and vegetables are tender. Stir in lemon juice. Serve with rice.