Creole Flavored Beef Soup
|Canned crushed tomatoes||28 Ounce (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Green bell pepper||To Taste, chopped|
|Onion||1 Large, chopped|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Beef bouillon cubes||2|
|Garlic||2 Clove (10 gm), minced|
|Chopped cabbage||2 Cup (32 tbs)|
|Cooked rice||2 Cup (32 tbs)|
|Beef shank||4 Pound (Cross Cuts)|
|Water||4 Cup (64 tbs)|
Place beef shank cross cuts, water, tomatoes with juice, celery, onion, garlic, bouillon cubes, salt and black and red pepper in Dutch oven.
Bring to a boil; reduce heat to low and simmer, covered, 2 hours, stirring occasionally.
Remove shanks; cool slightly.
Cut meat from bones into small pieces.
Skim fat from broth.
Return meat to Dutch oven; add cabbage and green pepper.
Continue to simmer, covered, 30 minutes or until meat and vegetables are tender.
Stir in lemon juice.