Country Tomato-Rice Soup

• 1-1/2 pounds beef top round steak, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 2 quarts water
• 1 can (28 ounces) diced tomatoes, undrained
• 3 beef bouillon cubes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 5 medium carrots, cut into 1/2-inch pieces
• 5 celery ribs, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1/2 cup uncooked long grain rice

1. In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender.

beef, vegetable oil, water, tomatoes, thyme, marjoram, garlic salt, pepper, carrots, celery, onion, long grain rice

Taken from www.tasteofhome.com/recipes/country-tomato-rice-soup/ (may not work)