Lentil Soup—Crescenti Style Recipe
Ingredients
| 1 to 2 lbs. beef neck bone or beef shanks | ||
| 3 carrots, peeled and chopped | ||
| Potatoes | 3 Medium, chopped | |
| Onion | 1 Large, chopped | |
| 3 stalks celery with tops, chopped | ||
| Tomatoes | 3 , chopped | |
| Marjoram | 1/8 Teaspoon | |
| Water | 5 Cup (16 tbs) | |
| 5 beef bouillon cubes, crumbled | ||
| Lentils | 1/2 Pound | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Zucchini | 2 , chopped | |
| Cabbage | 1/2 , shredded | |
Directions
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 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 30 to 45 minutes or until vegetables are tender.
Makes 8 servings.
This is a thick, hearty soup, similar to a stew.
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 30 to 45 minutes or until vegetables are tender.
Makes 8 servings.
This is a thick, hearty soup, similar to a stew.
Chef
