1/2 lb. bacon, diced
2 c. water
1 1/3 c. Minute rice
1 can tomatoes
1-2 tsp. salt
1 tbsp. finely chopped parsley
1 c. diced cooked ham or beef
1 can condensed beef broth
1 can whole kernel corn
1 can French style green beans
1/8 tsp. pepper

Fry bacon in large heavy saucepan until crisp; drain on absorbent paper. Pour off all but 2 tablespoons of the drippings. Saute ham in reserved drippings until lightly browned. Add bacon and remaining ingredients except parsley. Bring to a boil. Cover, remove from heat, and let stand 5 minutes. Add parsley just before serving. (If soup becomes too thick, add a little water.) Makes about 8 cups or 8 servings.