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Creole-Flavored Beef Soup

3 to 4 lbs. beef shank cross cuts, cut 1-inch thick
1 can (28 oz.) crushed tomatoes, undrained
1 large onion, chopped
1 cup sliced celery
2 cloves garlic, minced
2 beef bouillon cubes
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground red pepper
2 cups chopped cabbage
1 green bell pepper, chopped
1/4 cup fresh lemon juice
2 cups hot cooked rice (optional)

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. Makes 8 servings.

 


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