Chili Beef Soup - cooking recipe

Ingredients

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

Preparation

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