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Creole-Flavored Beef Soup

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

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.

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
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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