Vegetable soup

Ingredients:

1/2 kg, 16 oz, chicken or cubed stew lamb meat
1 kg, 32 oz, red ripe tomatoes, peeled and finely chopped
1 cup frozen green peas
1 cup cubed carrots
1 cup cubed potatoes
1 cup cubed zucchini
1/2 cup finely chopped fresh parsley
1 medium sized onion, peeled
1/2 cup roughly chopped string beans
1/2 tablespoon salt, as desired
1/4 teaspoon ground black pepper
2 tablespoons butter
1/4 cup rice
2 1/2 litres, 10 cups, water

Preparation:

Fry meat in butter until brown.
Add meat with onion, spices and salt to a pot filled with water.
Cover and simmer for 2 hours or till tender.
Add vegetables and rice to meat.
Cover and cook on medium heat for 30 minutes.
Add parsley. Remove from heat.
Serve with main dishes with toasted bread.
If you choose chicken, cook it for 40 minutes then remove bones.