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Hearty Lentil Soup

2 pounds beef bones - (to 3 lbs)
3 potatoes -- diced
1 large onion -- chopped
1 can tomatoes - (lg can)
5 beef bouillon cubes
1/2 cup chopped fresh basil (or 2 tsp dried basil)
1 teaspoon salt
2 medium zucchini -- chopped
3 carrots -- chopped
2 turnips -- diced
3 celery stalks
5 cups water
1/2 pound lentils
1/4 teaspoon freshly-ground black pepper

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. This recipe yields 6 to 8 servings.

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