1 1/2 lb. ground beef
4 c. beef bouillon
2 tbsp. chopped green pepper
4 large carrots, peeled and sliced
3 stalks celery, chopped
3 tsp. salt
1/2 c. uncooked rice

In a soup pot, cook the beef slowly until meat loses its red color. Add beef bouillon and remaining ingredients except rice. Bring to a boil, cover and simmer about 45 minutes. Cook and drain rice and add to mixture. Simmer a few minutes more. You can add 1 can of chopped tomatoes and adjust bouillon if desired.