1 pound lean beef stew meat
6 cups water
1 can (28 oz) tomatoes with juice
1 beef bouillon cube
1 medium onion, chopped
2 tablespoons minced dried parsley
2 1/2 teaspoons salt, optional
1 1/2 teaspoons ground thyme
1/2 teaspoon pepper
1 medium zucchini, thinly sliced
1 can (16 oz) garbanzo beans
1 cup uncooked small elbow macaroni
1/4 cup grated Parmesan cheese, optional
In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender.
Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender.
Sprinkle individual servings with Parmesan cheese if desired.
Number of Servings: 8
Crock-Pot Programmable Cook and Carry Oval Slow Cooker, 6-Quart