Chili Beef Soup

• 1 lb. lean stew beef, trimmed and cut into 1/2-inch cubes
• 2 medium-size celery ribs, sliced
• 1 1/2 c. frozen corn kernels
• 2 (16 oz.) cans red kidney beans, drained
• salt to taste
• 1 (14 1/2 oz.) can stewed tomatoes, chopped
• 1 (4 oz.) can chopped green chillies
• 2 Tbsp. long grain white rice
• 2 c. hot water
• 2 beef bouillon cubes
• 1 Tbsp. chili powder
• 1 (8 oz.) can tomato sauce
• shredded Cheddar cheese

1. Combine all ingredients, except tomato sauce, salt and cheese, in electric slow cooker.
2. Cover and cook on low setting for 8 to 10 hours.
3. Stir in tomato sauce and salt.
4. Cover and cook on high setting for 15 to 20 minutes.
5. Garnish servings with shredded cheese.
6. Makes 5 to 6 servings.

lean stew beef, celery, corn kernels, red kidney beans, salt, tomatoes, green chillies, long grain white rice, water, chili powder, tomato sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251608 (may not work)