LENTIL SOUP - CRESCENTI STYLE

By JanV

A thick, hearty soup - especially good in colder weather.

Ingredients

• 1 to 2 lbs. beef neck bone or beef shanks
• 3 carrots, peeled and chopped
• 3 medium potatoes, peeled and chopped
• 1 large onion, peeled and chopped
• 3 stalks celery with tops, chopped
• 3 tomatoes, chopped
• 1/8 tsp. marjoram
• 5 cups water
• 5 beef bouillon cube, crumbled
• 1/2 lb. lentils
• 1/4 tsp. pepper
• 2 zucchini, chopped
• 1/2 head cabbage, shredded

Details

Servings 8

Preparation

Step 1

In slow cooker, combine beef with carrots, potatoes, onion, celery, tomatoes, marjoram, water, bouillon cubes, lentils, salt and pepper. Cover and cook on low for 9 to 10 hours or until lentils are tender. Remove beef bones from pot; cut off meat and return to pot. Turn control to high. Add zucchini and cabbage. Cover pot and cook on high for 10-45 minutes or until vegetables are tender.