1 lb. ground beef
1 clove minced garlic
1 c. sliced carrots
1/4 c. uncooked rice
3 1/2 c. water
1 tbsp. flaked parsley
1/4 tsp. dried basil
1 c. frozen green beans
1 c. chopped onion
15 oz. kidney beans
1 c. sliced celery
36 oz. stewed tomatoes
5 cubes beef bouillon
1 tsp. salt
1/8 tsp. pepper

Cooking time: 55 minutes. Cook ground beef, onion and garlic in a Dutch oven until browned, about 5 minutes; drain off fat. Add all other ingredients except green beans. Bring to a boil then reduce and simmer, covered, 40 minutes. Add green beans and cook 10 minutes more. Serve with toaster rolls - a delicious meal on a cold winter evening. Handy tip: if I have it on hand, I will substitute canned beef stock for water and bouillon.