Southern Living Homemade Vegetable Soup

• 1 lb. lean beef (for stewing), cut into 1/2-inch cubes
• 2 Tbsp. shortening
• 1 qt. water (boiling)
• 1 (28 oz.) can whole tomatoes (undrained), chopped
• 1/2 c. chopped onion
• 1 celery stalk with leaves, cleaned and chopped
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 1/4 c. uncooked brown rice
• 5 medium carrots, scraped and sliced
• 3 medium potatoes, peeled and cubed

1. Brown meat in shortening in a large Dutch oven.
2. Add water, tomatoes, onion, celery, salt, pepper and brown rice.
3. Bring mixture to a boil.
4. Reduce heat, cover and simmer 3 hours.
5. Add carrots and potatoes; stir well.
6. Cover and cook over medium heat an additional 15 minutes or until vegetables are tender.
7. Ladle soup into individual bowls; serve warm.
8. Yields 3 quarts.

lean beef, shortening, water, tomatoes, onion, celery, salt, pepper, brown rice, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492785 (may not work)