Source: Marsha Ransom of South Haven, MI (TOH, 7/94)

1 lb lean beef stew meat
6 cup water
1 can 28-oz. tomatoes w/liquid; cut up
1 beef bouillon cube
1 medium onion; chopped
2 tablespoon dried parsley; minced
2 1/2 teaspoon salt; optional
1 1/2 teaspoon ground thyme
1/2 teaspoon pepper
1 medium zucchini; thinly sliced
2 cup cabbage; finely chopped
1 can 16-oz. garbanzo beans; drained
1 cup uncooked small elbow or shell macaroni
1/4 cup parmesan cheese; grated, optional

1. In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper.

2. Cover and cook on low 7-9 hrs. or until meat is
tender.

3. Add zucchini, cabbage, beans, and macaroni; cook on high, covered, 30 to 45 minutes more or until the
vegetables are tender.

4. Sprinkle individual servings with Parmesan cheese, if desired.
Parmesan cheese, if desired.

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