Special Diets

Creole-Flavored Beef Soup

• From: National Cattleman's Beef Association

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)

Richly flavored gravy surrounds the beef shanks in this Creole-inspired soup.

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.