This beef cabbage soup recipe serves 4. Great served with crusty bread.

• 1/2 head of cabbage, chopped
• 1 medium onion, chopped
• 1 large carrot, thinly sliced
• 3 to 4 tsp rice
• 2 ribs celery, sliced in 1/2-inch pieces
• 1 tsp garlic powder
• 3 cups beef broth
• 1 or 2 meaty soup bones or beef shanks, about 1 pound
• 2 cans (14 1/2 ounces each) tomatoes, diced
• coarsely ground pepper

Combine all ingredients in the slow cooker or crock pot. Cover and cook for 8 to 10 hours on low. Taste before serving; add salt and more pepper if necessary.

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