Lentil Soup - cooking recipe

Ingredients

3 carrots, peeled and chopped
3 potatoes, peeled and chopped
3 stalks celery, chopped
3 tomatoes, chopped
1/2 tsp. marjoram
1 tsp. salt
1/2 to 1 lb. lentils
2 beef bouillon cubes
3 c. hot water
2 chopped zucchini
1/2 head shredded cabbage (if desired)

Preparation

In a crock, place the first 7 ingredients.
Dissolve the bouillon cubes in the hot water and pour over ingredients in pot. Cook on low for 9 to 10 hours.
Add the zucchini and cabbage (if desired).
Cook on high for 30 to 45 minutes.
Serve over cooked elbow macaroni or plain with garlic bread.