Beefy Cabbage Soup

1/2 head of cabbage, chopped

1 medium onion, chopped

1 large carrot, thinly sliced

3 to 4 tablespoons rice

2 ribs celery, sliced in 1/2-inch pieces

1 teaspoon garlic powder

3 cups beef broth (can make from bouillon or base and hot water)

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 crockpot. Cover and cook for 8 to 10 hours on low. Taste before serving; add salt and more pepper if necessary. Serve with biscuits or crusty bread.
Serves 4.