Categories: SOUP

Ingredients

• 3 to 4 lbs beef shank cross cut, 1 inch thick
• 4 cups of water
• 1 - 28 ounce can crushed tomatoes, un-drained
• 1 large onion, chopped
• 1 cup celery, sliced
• 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 cabbage, chopped
• 1 green bell pepper, chopped
• 1/4 cup of fresh lemon juice
• 2 cups of cooked rice (optional)

Directions

1. Combine – beef, water, tomatoes, onion, celery, garlic, bouillon cubes, salt, black pepper and red pepper in a Dutch oven, bring to a boil. Reduce heat: cover tightly and simmer two hours.

2. Remove cross cuts. Remove beef from bones; cut into small pieces. Skim fat from soup. Return beef to soup; stir in cabbage and bell pepper. Continue cooking, covered for 30 minutes or until beef and vegetables are tender. Stir in lemon juice. Serve with warm rice if desired

3. Makes 4 servings

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