Serves: 6
Total Calories: 64

2 pounds crosscut beef shank
2 teaspoons salt
1 (16-ounce) can tomato wedges
1 1/2 cups cabbage shredded
1 1/2 cups potatoes cubed
1 cup celery chopped
3/4 cup carrot sliced
1/2 cup onion chopped
1 1/2 tablespoons white rice uncooked or barley
1/2 teaspoon black pepper ground
salt and freshly ground pepper

In a 4-quart kettle* cover beef with water add salt. Over medium heat bring to a boil reduce heat to low, cover and simmer for 3 hours. Remove shank. Cut meat from bone and dice. Let stock cool slightly. Skim fat from surface. Measure stock and add enough water to make 5 cups liquid. Place stock and meat in kettle.

Add tomatoes, cabbage, potatoes, celery, carrots, onion, rice or barley and pepper. Over medium-high heat bring to a boil reduce heat to low, cover and simmer for 20 to 25 minutes or until vegetables are tender. Add salt and pepper to taste.

* If using a pressure cooker, cook meat for 30 minutes. Let the pressure return to normal. Proceed as above with meat and vegetables but cook for only 3 minutes in the second cooking period. Remove from heat and follow manufacturer's directions for cooling.

Nutritional Facts:

Serves: 6
Total Calories: 64
Calories from Fat: 0

More Recipes from the Recipe Treasury Cookbook:
Chicken Bisque
Chock Full O'Vegetables Soup
Cold Cucumber Soup
Country-Style Bean Soup
Creamy Oyster Stew
Fish Chowder
Garnishing Soups
Ham and Corn Chowder
Light Mushroom Soup
Oxtail Soup
Pumpkin Soup
Vegetable-Beef Soup
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