Lentil Soup-Crescenti Style 1 1/2 lb Beef shanks or beef neck Bones
3 Carrots -- peeled and chopped
3 md Potatoes -- peeled and chopped
1 lg Onion -- peeled and chopped
3 Stalks celery with tops -- chopped
3 Tomatoes -- chopped
1/8 ts Marjoram
5 c Water
5 Beef bouillon cubes -- crumbled
1/2 lb Lentils
1 ts Salt
1/4 ts Pepper
2 Zucchini -- chopped
1/2 Head cabbage -- shredded
In slow-cooking pot, 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 boness from pot; cut off meat and return to pot.
Turn control to high. Add zucchini and cabbage. Cover pot and cook
on high for 30 to 45 minutes or until vegetables are tender. This is
a thick, hearty soup, similar to a stew.
Lentil Soup-Crescenti Style printer friendly version located here. (Just the recipe. Nothing else.)
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