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. 
=== Other Links ===
== See also ==
Category:American Soups
Category:Beef Recipes
Category:Green bean Recipes
Category:Marjoram Recipes
Category:Rice Recipes
Category:Soup Recipes
Category:Thyme Recipes