2 to 3 lbs. beef bones
3 potatoes, diced
1 lg. onion, chopped
1 lg. can tomatoes
5 beef bouillon cubes
1/2 c. basil, chopped (or 2 tsp. dried)
1 tsp. salt
2 med. zucchini, chopped
3 carrots, chopped
2 turnips, diced
3 stalks celery
5 c. water
1/2 lb. lentils
1/4 tsp. 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. It's even better when warmed up the second night. It freezes well. Serves 6 to 8.