Crock Pot Beef Lentil Soup

KeyWee's Note:

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!

• Total Time: 9 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 9 hrs

Ingredients:

Servings: 8

• 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.

Reviews

[Mustang Sally 54269]

Thoroughly enjoyed this soup. I cooked in my electronic pressure cooker instead & it came out very tasty. I added some kale & increased the tomatoes. Sub'd beef broth for the water/bouillon & cut back the salt. Great soup, thanks for sharing.

[DrGaellon]

Delicious! I never use bouillon, so I used 2 cans of beef broth and one of chicken broth. Since the beef broth was not low-sodium, I skipped the added salt. I added a couple of bay leaves and a bit of dried thyme. I also left out the cabbage, since I didn't think it needed the extra bulk. It was really delicious! This is a keeper! Made for My Three Chefs Fall 2009.