Soup recipe, for Rae!

Per Rae’s request, here’s the recipe for the soup I mentioned in the previous post…

Italian Beef and Lentil Slow Cooker Soup

Servings | 6
Preparation Time | 25 min
Cooking Time | 420 min
Level of Difficulty | Easy

This stew is a wonderful winter-warmer. When it’s green bean season, substitute 2 cups of fresh green beans, cut into 2-inch lengths, for the zucchini.

Ingredients

1 small onion(s), chopped
1 medium garlic clove(s), minced
1 large zucchini, diced
1 pound lean beef round, cut into 1-inch chunks
1/2 tsp dried oregano, crushed
14 1/2 oz canned diced tomatoes, undrained
1 Tbsp canned tomato paste
5 oz dry lentils, about 3/4 cup
4 cup canned beef broth
1 tsp table salt
1/4 tsp black pepper
1/4 cup basil, fresh, slivered

Instructions

1. Place all ingredients, except basil, in a 5-quart or larger slow cooker. Stir well. Cook on LOW setting for 6 to 7 hours.
2. Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yield about 1 1/2 cups per serving.