Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Creole-Flavored Beef Soup Ingredients: 3 to 4 pounds 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 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground red pepper 2 cups chopped cabbage 1 green bell pepper, chopped 1/4 cup fresh lemon juice 2 cups hot cooked rice (optional) Instructions: 1. 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. 2. 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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