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Ingredients:
- 2 to 3 lbs. beef soup bones
- 3 medium potatoes, diced
- 1 cup chopped onion
- 1 can (28 ounces) tomatoes, broken up
- 5 beef bouillon cubes
- 1/4 cup fresh chopped basil, packed (or 2 tsp. dried)
- 1 tsp. salt
- 2 med. zucchini, chopped
- 3 carrots, chopped
- 2 small turnips, diced
- 3 stalks celery, sliced
- 5 cups water
- 1/2 lb. lentils
- 1/4 tsp. pepper
Preparation:
Put everything except the zucchini in a slow cooker. Set it on
low and let it simmer for 8 to 9 hours. Remove the beef and cut the
meat off the bones, returning the chunks of meat to the soup. Turn
the cooker to high and add the zucchini. Cook on high another hour, until zucchini is tender. Freezes well.
Serves 6 to 8.
Serves 6 to 8.
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Soup and Stew Recipes
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