Beef-Vegetable-Rice Soup

• 1 1/2 to 2 lb. boneless lean beef stew meat, cut into 1-inch cubes
• 2 qt. water
• 1 (14 1/2 oz.) can stewed tomatoes
• 3 beef bouillon cubes
• 1/2 tsp. pepper
• 1/2 tsp. leaf thyme, crumbled
• 1/4 tsp. leaf marjoram, crumbled
• 6 carrots, pared and sliced 1/2-inch thick
• 6 stalks celery, sliced 1/2-inch thick
• 1 onion, chopped
• 1/2 c. uncooked white rice

1. Brown beef in large saucepan.
2. Add water and bring to a boil. Lower heat; simmer 20
3. minutes
4. (covered) or until meat is almost tender.
5. Stir in
6. tomatoes with their liquid, breaking up chunks with spoon.
7. Add
8. bouillon,
9. pepper,
10. thyme
11. and marjoram.timmer 1 hour.
12. Add carrots, celery, onion and rice for the last 30 minutes of cooking.

boneless lean beef stew meat, water, tomatoes, pepper, leaf thyme, leaf marjoram, carrots, stalks celery, onion, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=570792 (may not work)