Beef Rice Soup

1 soup bone or leftover roast, cut into 1 inch pieces
3 cups water
1 cup rice or 1 pkg Success rice
2 large carrots, sliced or cubed
2 cubes beef bouilion
salt, to taste
pepper to taste

If using a soup bone, put it in a large soup pot. Add water and simmer, covered, for half an hour. Add carrots, rice, and beef bouilion cubes. Salt and pepper to taste. Cook 30 to 40 minutes longer or until carrots and rice are tender. If using leftover roast (without gravy), mix all ingredients together and simmer for at least 30 to 40 minutes. Makes 4-5 servings.

As made by Edna Pauler Skypala