Creole-Flavored Beef Soup
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 8 servings
Ingredients
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)
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 205
Calories from Fat 41 (20%)
% Daily Value*
7%Total Fat 4g
8%Saturated
Fat 1.6g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1.9g
17%Cholesterol 50mg
15%Sodium 357mg
14%Potassium 482mg
6%Total
Carbohydrate 17g
6%Dietary
Fiber 1.6g
Sugars 3g
Sugar Alcohols 0g
47%Protein 24g