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Related recipes: Beef, Cabbage, Low-Carb, Low-Sugar, National Cattlemans Beef Association, Rice, Soups, Soups/Salads, Sweet Pepper, Tomatoes
Yield: 8 servings
3 to 4 lbs 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 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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
