No Name
1 Lb. Lentils, Rinsed and Picked Over
3 Quarts Water
2 Cups Fine Chopped Carrots
2 Cups Chopped Celery and Tops
2 Cups Chopped Onion
½ Cup Fresh Parsley or ¼ Cup Dry
Parsley Flakes
2 Teaspoons Salt
1 ½ Teaspoons Thyme Leaves
½ Teaspoon Black Pepper
1 Bay Leaf (Remove and Discard
when Soup is Done)
4 Whole Cloves (Remove and Discard
when Soup is Done)
4 Beef Bouillon Cubes
1 Can – 16 Oz. Tomatoes, Un-drained
(Chopped)
3 Lbs. Beef Neck Bones or Meaty
Pieces of Oxtail (Ask your Butcher –
you could also use Shin Meat).
½ Cup Burgundy if you have it
Combine all in 6 – 8 Qt heavy Kettle.
Bring to Boil, then reduce heat and
Simmer Covered about 2 Hours.
Remove Beef Pieces to plate.
Cut Meat from Bones, Chop
Meat and Discard Bone and Fat.
Return meat pieces to pot.
Remove Bay Leaf and Cloves.
Makes 4 Qts. Freezes Well.
This is Nourishing and Well Worth
the Chopping Time!