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Crock Pot Beef Lentil Soup

Crock Pot Beef Lentil Soup Recipe

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!
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Prep Time 15 mins
Cook Time 9 hrs
Course Soup
Cuisine American
Calories 149 kcal

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

Instructions
 

  • In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
  • Cover& cook on low 8 hours or until lentils are tender.
  • Remove beef from bones, shred and and return to pot.
  • Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.

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Nutrition

Serving: 473gCalories: 149kcalCarbohydrates: 30.6gProtein: 6.6gFat: 0.9gSaturated Fat: 0.3gCholesterol: 0.5mgSodium: 1103.8mgFiber: 7.1gSugar: 7.5g
Keyword Beans, Inexpensive, Lentils, Meat, Weeknight
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