Ingredients

• 5 lbs stew beef bones
• salt, to taste
• garlic powder, to taste
• 4 ears corn, husked an cut in half
• 6 celery ribs, cut into 1/2-inch pieces
• 3 carrots, peeled and cut into 1-inch pieces
• 4 potatoes, peeled and cut into 2-inch chunks
• 3 tomatoes, cut into wedges
• 3 zucchini, cut into 2-inch chunks
• 2 onions, cut into 6 wedges
• 1⁄2 head cabbage, cut into quarters
• 1 green bell pepper, sliced
• 6 cups rice, Spanish rice, cooked and hot
• 1 lemon, cut into 6 wedges

Directions

1. Place bones in large stockpot, add water to cover by 6 inches.

2. Bring to boil, reduce heat and boil gently for 45 minutes.

3. Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.

4. Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.

5. Ladle soup into 6 large bowls.

6. Add 1 cup rice to each bowl.

7. Squeeze juice from a lomon wedge over each bowl.

8. Serve immediately as a main course.

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