Beefy Vegetable Rice Soup

Description
Makes 6 servings.

Ingredients

 * 2 pounds beef shank cross cuts*
 * 2 teaspoons salt, divided
 * 6 cups water
 * 1 14-1/2- to 16-ounce can tomatoes, crushed
 * 1 medium onion, chopped
 * 1 cup sliced carrots
 * 1 cup sliced celery
 * 1 cup fresh or canned green beans, cut into 1-inch pieces
 * 2/3 cup uncooked rice
 * 2 cloves garlic, minced
 * 1 tablespoon Worcestershire sauce
 * 1 teaspoon marjoram leaves, crushed
 * 1/2 teaspoon thyme leaves, crushed
 * 1/4 teaspoon ground black pepper

Directions
Combine beef, salt and water in 4-quart Dutch oven. Bring to a boil. Reduce heat, cover, and simmer 2 hours, or until tender and meat falls from bones. Discard bones. Skim fat from broth. Measure broth and add enough water to equal 6 cups. Return broth to Dutch oven.

Add tomatoes, onion, carrots, celery, beans, rice, garlic, Worcestershire sauce, marjoram, thyme and pepper. Bring to a boil. Reduce heat and simmer 15 to 20 minutes, or until vegetables and rice are tender.