1 lb. lean ground beef
1 c. chopped onion
1 garlic clove, minced
1 can kidney beans
1 c. sliced carrots
1 c. sliced celery
1/4 c. uncooked long-grain rice
2 (16-oz.) cans stewed tomatoes
3 1/2 c. water
5 beef bouillon cubes
1 tbsp. parsley
1 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1 c. frozen green beans

Cook beef, onion and garlic in a Dutch oven until the beef is browned. Drain fat.

Add remaining ingredients with the exception of the green beans. Bring to a boil, reduce heat and simmer covered for 40 minutes.

Add green beans and cook for an additional 10 minutes or until vegetables are tender.