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Lentil Soup—Crescenti Style

chef.jackson's picture
Ingredients
  Beef neck bone/Beef shanks 2 Pound
  Carrots 3 , peeled and chopped
  Potatoes 3 Medium, peeled and chopped
  Onion 1 Large, peeled and chopped
  Celery stalks with tops 3 , chopped
  Tomatoes 3 , chopped
  Marjoram 1⁄8 Teaspoon
  Water 5 Cup (80 tbs)
  Beef bouillon cubes 5 , 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Interest: 
Holiday
Ingredient: 
Lentil
Preparation Time: 
30 Minutes
Servings: 
8

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