1 1/2 lbs. beef shank bone with meat
1 1/2 qts. water
2 bay leaves
1/3 c. chopped celery leaves
3 sprigs parsley
1 tbsp. salt

Cover and simmer for 2 1/2 hours until meat is tender. Remove meat from bone and cut it up. Return meat to broth and mix with: 1 can (#303) seasoned, stewed tomatoes 1 c. diced carrots 1 c. diced potatoes 1 c. sliced celery 3 tbsp. uncooked rice 1 qt. water 1 tsp. salt 1/2 tsp. pepper