Vegetable Soup

1 pound ground beef 
1 cup chopped onion
1 garlic clove, crushed 
1 (16-ounce) can kidney beans, drained and rinsed 
1 cup sliced carrot
1 cup sliced celery
1/4 cup rice 
2 (16-ounce) cans stewed tomatoes 
3 1/2 cups water 
5 teaspoons beef base or bouillon granules
3 tablespoons chopped flat-leaf parsley
1 teaspoon salt 
1/4 teaspoon dried basil 
1/8 teaspoon ground pepper 
1 cup frozen green beans


Brown ground beef with chopped onion and crushed garlic clove in a kettle over medium-high heat, about 5 minutes. Drain.
Add kidney beans, sliced carrots, sliced celery, uncooked rice, stewed tomatoes, water, beef base, chopped parsley, salt, basil, and pepper. Bring to a boil, reduce the heat, and simmer, covered, for 40 minutes.
Stir in frozen green beans. Simmer for 10 minutes, or until the vegetables are tender.
Makes 8 servings.