Beef Cabbage Soup

1/2 head cabbage, chopped
1 medium onion, chopped
1 large carrot, thinly sliced
3 tablespoons rice, to 4 tablespoons
2 celery ribs, sliced, 1/2 inch pieces
1 teaspoon garlic powder
3 cups beef broth, can make from bouillon or base and hot water
2 meaty soup bones or beef shanks, about 1 pound
2 cans tomatoes-14 1/2 ounces each, diced
Coarsely-ground black pepper to taste


Combine all ingredients in the crock-pot. 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.