Celery Beef Soup
8 stalks celery, sliced
2 tablespoons butter
2 pounds cubed stew beef
2 chopped onions
3 cloves crushed garlic
2 bay leaves
1 tablespoon thyme
salt and pepper to taste
3 chopped tomatoes
1 diced carrot
1 diced potato
1 large handful brown rice
8-9 cups water
In a large soup pot, melt butter. Add beef and brown well. Remove and set aside.
Add onions, celery and garlic. Cook, stirring until celery is limp (8-10 minutes).
Stir in bay leaves, thyme, salt and pepper. Return beef to pot. Add tomatoes,
carrot, potato and water. Bring to a boil and cover, reduce heat and simmer for
3 hours. Add the rice, cover, and simmer slowly for another hour or until rice is
tender. Remove bay leaves.
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