Crock Pot Beef Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 8 |
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This recipe was printed in our local paper. I was looking for recipes to use the soup bones I got when purchasing a side of beef from our local farmer. This is thick and rich and so easy to toss in the crock pot. Set your bread-maker to be ready when the soup is done, and dinner is served! Ingredients:
2 lbs soup bones with meat |
3 carrots, peeled &, chopped |
3 medium potatoes, peeled &, chopped |
1 large onion, peeled &, chopped |
3 stalks celery, chopped |
1 (28 ounce) can chopped tomatoes, undrained |
6 cups water |
6 beef bouillon cubes, crushed |
1/2 lb lentils, rinsed |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon marjoram |
3 cups shredded cabbage |
Directions:
1. In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
2. Cover& cook on low 8 hours or until lentils are tender.
3. Remove beef from bones, shred and and return to pot.
4. Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.
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