Italian vegetable and pasta stew
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 2 | cups | Chopped onions |
| 1½ | cup | Potatoes; cubed |
| 1 | cup | Dried navy beans |
| ½ | cup | Carrot; sliced |
| ½ | cup | Fresh mushrooms; quartered |
| ½ | cup | Pearled barley; uncooked |
| ½ | pounds | Lean beef; cut in 1/\" pieces |
| 14½ | ounce | Tomatoes, canned |
| 14¼ | ounce | Low sodium beef broth |
| 3 | larges | Garlic cloves; crushed |
| 1 | cup | Zucchini; sliced |
| 1 | cup | Chopped broccoli |
| ½ | cup | Pasta; alphabet size |
| 1 | tablespoon | Dried tarragon |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sage; rubbed style |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Ground nutmeg |
| ½ | cup | Grated Parmesan cheese |
Directions
Combine first 11 ingedients in 3½ qt or larger crockpot. Cover & cook on high for 6 hours. Add zucchini & next 7 ingredients. Cover & cook on high an additional 30 minutes or until beans are tender. Ladle into soup bowls & sprinkle with Parmesan.
Posted to Digest eat-lf.v096.n147 Date: Tue, 10 Sep 1996 19:49:23 -0400 From: charles moffat <moffats@...>