VEGETABLE SOUP WITH GROUND BEEF ATLANTA-STYLE

1 lb lean ground beef
1 cup chopped onion
1 garlic clove, minced
1 can (15-oz) kidney beans, rinsed
1 cup sliced carrots
1 cup sliced celery
1/4 cup uncooked rice
2 cans (16-oz each) stewed tomatoes
3 1/2 cups water
5 beef bouillon cubes
1 tbsp chopped parsley
1 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1 cup fresh or frozen green beans

Cook the beef in a skillet with the onion and garlic until beef is browned, stirring to break up the meat.  Drain of the excess fat.  Place the meat into a slow cooker or crock pot.  Add the kidney beans, carrots, celery, rice, tomatoes, water, bouillon, parsley, salt, basil, pepper, and green beans if using fresh. (If using frozen green beans, add during the last hour of cooking.)  Stir mixture to combine well.

Place the lid on the cooker and cook on low for 8 hours.