Beef-Vegetable-Rice Soup - cooking recipe

Ingredients

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

Preparation

Brown beef in large saucepan.
Add water and bring to a boil. Lower heat; simmer 20
minutes
(covered) or until meat is almost tender.
Stir in
tomatoes with their liquid, breaking up chunks with spoon.
Add
bouillon,
pepper,
thyme
and marjoram.\tSimmer 1 hour.
Add carrots, celery, onion and rice for the last 30 minutes of cooking.