|Beef shanks||1 Pound (Impounds)|
|Vegetable oil||2 Tablespoon|
|Water||5 Cup (80 tbs)|
|Potatoes||4 Medium, diced|
|Carrots||5 , sliced|
|Celery stalks||3 , sliced|
|Cubed pumpkin||1 Cup (16 tbs) (If Available)|
|Onion||1 , chopped|
|Scallions||2 , sliced|
|Cabbage||1⁄2 Pound, shredded|
|Canned tomato sauce||1 4⁄5 Ounce|
|Salt||1 1⁄4 Teaspoon|
|Cooked rice||1 Cup (16 tbs)|
|Frozen green beans||10 Ounce, Defrosted|
|Chopped parsley||1 Teaspoon|
Brown beef shanks in hot oil in a large skillet.
Place in slow cooker.
Add some of the water to the skillet and stir to pick up the browned bits.
Add to the slow cooker along with the potatoes, carrots, celery, pumpkin, onion, scallions, cabbage, tomato sauce, and salt.
Cover and cook on low about 8 hours.
Remove meat, cube, and return it to soup.
Add cooked rice, beans, rosemary, and sage.
Cover and continue cooking on high about 10 minutes.
Serve soup hot, garnished with parsley.
Calories 280 Calories from Fat 87
% Daily Value*
Total Fat 10 g14.9%
Saturated Fat 2.7 g13.5%
Trans Fat 0 g
Cholesterol 24.9 mg8.3%
Sodium 422.9 mg17.6%
Total Carbohydrates 34 g11.3%
Dietary Fiber 5.8 g23.3%
Sugars 5.5 g
Protein 16 g31.8%
Vitamin A 153.3% Vitamin C 57.9%
Calcium 6.4% Iron 16%
*Based on a 2000 Calorie diet