Makes 6 servings.



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.

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