|1 pounds||Lean beef stew meat|
|1 can||(28 oz.) tomatoes with|
|;liquid, cut up|
|1 each||Beef bouillon cube|
|1 medium||Onion, chopped|
|2 tablespoons||Minced dried parsley|
|1½ teaspoon||Ground thyme|
|1 medium||Zucchini, thinly sliced|
|1 can||(16 oz.) garbanzo beans,|
|1 cup||Uncooked small elbow or|
|¼ cup||Grated Parmesan cheese (opt)|
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.
Diabetic Exchanges: One serving (without added salt and Parmesan cheese) equals 2 vegetable, 1-½ starch, 1 meat.
Also, 246 CALORIES, 453mg SODIUM, 33mg CHOLESTEROL, 30gm CARBOHYDRATE, 19gm PROTEIN, 6gm FAT.
From "Taste of Home" magazine, Collector's Edition (advertisement copy used to entice subscribers).
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 04-03-95
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