Dee's Kale soup with beef shanks

Dan F


This is one of my moms recipes and it's hard to get exact measurements from her on anything. Since I was young everybody has said that my mothers cooking is just unbelievable and I laugh every time they taste something and say "emmmm are you kidding me, how do you make this". So I decided to get some of her recipes on this "awesome site" I accidently stumbled on. I hope you like it, it's so simple and tastes so good! I find this soup to be even better the next day, and it freezes well. Cheers


☆☆☆☆☆ 0 votes

5 Min
3 Hr
Stove Top


  • 2 bag(s)
    fresh kale, chopped
  • 2 large
    packages of beef shank center cut
  • 1/2 16oz bag(s)
    white navy beans
  • 2 c
    uncle bens white rice
  • 4-6 c
    chicken stock ( i use better than boulillon)

How to Make Dee's Kale soup with beef shanks


  1. Add chicken stock, then rest water to fill large pot about 3/4 way full. I add a little fresh ground black pepper ( optional) but hold off on salt till end cause of chic stock!
  2. Add meat and lightly boil for 1/2 hr then add beans boil another 1/2 hr stirring often. Add rice and
    kale (as much kale as you can fit, it will shrink to a 1/4 its size and don't worry if you can't fit all of it,depends on the size pot your using)
  3. lower heat to strong simmer and cook for an another 1hr or so,sometimes I let it go even longer, stirring occasionally so rice doesn't stick to the bottom
  4. I take the bones out and the fat off the meat as much as I can towards the end because I don't like to eat it, but you can leave it on if you like it! ITS DONE WHEN THE MEAT FALLS OFF THE BONE AND THE MARROW IS COOKED OUT. Always salt to taste!

Printable Recipe Card

About Dee's Kale soup with beef shanks

Course/Dish: Beef Bean Soups
Main Ingredient: Vegetable
Regional Style: Portugese

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