Lentil soup - crescenti style
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef shanks or beef neck |
| Bones | ||
| 3 | Carrots -- peeled and | |
| Chopped | ||
| 3 | mediums | Potatoes -- peeled and |
| Chopped | ||
| 1 | large | Onion -- peeled and chopped |
| 3 | Stalks celery with tops -- | |
| Chopped | ||
| 3 | Tomatoes -- chopped | |
| ⅛ | teaspoon | Marjoram |
| 5 | cups | Water |
| 5 | Beef bouillon cubes -- | |
| Crumbled | ||
| ½ | pounds | Lentils |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Zucchini -- chopped | |
| ½ | Head cabbage -- 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 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.
Recipe By :
From:
File