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Lentil Soup Crescenti Style

1 to 2 pounds beef neck bone or beef shanks
3 carrots, peeled and chopped
3 medium potatoes, peeled and chopped
1 large onion, peeled and chopped
3 celery stalks with tops, chopped
3 tomatoes, chopped
1/8 teaspoon dried marjoram
5 cups water
5 beef bouillon cubes, crumbled
1/2 pound lentils
1 teaspoon salt
1/4 teaspoon pepper
2 zucchini, chopped
1/2 small head cabbage, shredded

In a 4-quart or larger slow-cooker, combine beef, carrots, potatoes, onion, celery, tomatoes, marjoram, water, bouillon cubes, lentils, salt and pepper. Cover and cook on low 9 to 10 hours or until lentils are tender. Remove beef bones from cooker; cut off meat and discard bones. Return meat to cooker. Turn control to HIGH. Add zucchini and cabbage, cover, and cook on HIGH 30 to 45 minutes or until vegetables are tender. Serve hot.

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