Tomato and Rice Soup

Ingredients

• 4 pounds fresh lean beef
• 1 onion, sliced
• 1 to 3 pounds soup bone
• 1 pound rice
• 1 gallon cold water
• 1 tablespoon coarse sea salt
• 4 pounds fresh or canned tomatoes
• Pepper to taste

Directions

1. In a large pot, combine the beef, soup bone, cold water, salt, and sliced onion.

2. Cook for 5.5 to 6 hours.

3. One hour and 15 minutes before serving, strain the soup through a colander, returning the liquid and good meat to the pot, discarding bones and gristle.

4. Prepare the tomatoes and rice as directed in your preferred method.

5. Add the tomatoes to the soup after straining.

6. Add the rice 30 minutes before the soup is done.

7. Stir frequently to prevent the rice from sticking and to help the tomatoes dissolve.

8. Season lightly with pepper before serving.