Source:

Classifications: Soups and Stews

Qty Measure Ingredient

------------------------------------------------------------

1 pound lean beef stew meat

6 cups water

1 20oz can tomatoes, with liquid,, cut up

1 cube beef bouillon

1 medium onion, chopped

2 tablespoons dried parsley, minced

2 1/2 teaspoons salt, optional

1 1/2 teaspoons ground thyme

1/2 teaspoon pepper

1 medium zucchini, thinly sliced

2 cups cabbage, finely chopped

1 16oz can garbanzo beans, drained

1 cup uncooked small elbow Or shell macaroni

14 cups Parmesan cheese, grated, optional

Instructions: 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.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (without added salt and Parmesan cheese) equals 2 vegetable, 1-1/2 starch, 1 meat; also, 246 calories, 453 mg sodium, 33 mg cholesterol, 30 gm carbohydrate, 19 gm protein, 6 gm fat.

Serves: 8

Food Exchanges: