Hearty Beef, Pork and Rice Soup

This soup can be modified in any way you would like but this is the way I made it today.

1/2#   beef chuck steak and 1/2#  boneless pork chops

Good quality lean meat with all fat removed.  Wash and dry the meat thoroughly and cut it into cubes.

2         finely chopped cloves of garlic 
1/2 c   finely chopped onion
3/4 c   brown rice

Brown and deglaze the meat, garlic, onion and rice, using one can of beer.  Add 2 cups of water when beer is gone.  Cover and simmer the meat slowly for about 10 minutes.

Add chunky vegetables:
3-4    chopped carrots
3-4    chopped stalks of celery
1       chopped green pepper, sweet, hot or mild
Simmer this until the rice plumps up a little - 15-20 minutes.

Add soup greens which can be any mix you choose - today, in an attempt to clean out the 'fridge, mine was:

3-4  chopped baby bok choy
1/2   bunch of parsley, curly or flat leaf - chopped
1/2   head of green cabbage - finely sliced

Turn down the heat to a low simmer and cover.  Let the greens sit at the top of the mix in the pot to steam and wilt a while.  Mix all together, adding more liquid if needed.  Check flavors and correct seasoning.  1 T of Rosemary Seasoning or some beef soup base can be added now if needed.  Canned chopped tomatoes could also be added for a more acidic base, however I omitted those this time opting for a more round-brown flavor.  This is great with rustic French bread or crusty breadsticks. . .Lin