Creole Soup

Source:Angela Lowry

3-4 pounds beef cut into chunks

4 cups beef broth

1 can (28 ounces) crushed tomatoes

1 cup sliced celery

1 large onion, chopped

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp each ground black pepper and ground red pepper

2 cups chopped cabbage

1 green bell pepper, chopped

1/4 cup fresh lemon juice

2 cups cooked rice

Place beef, broth, tomatoes, celery, onion, garlic, salt and black and red peppers in Dutch oven. Bring to a boil; reduce heat and simmer, covered 2 hours, stirring occasionally. Skim fat from broth. Return meat to Dutch oven; add cabbage and green pepper. Continue to simmer, covered, 30 minutes or until meat and vegetables are tender. Stir in lemon juice. To serve, spoon about 1/4 cup cooked rice, into each servings.