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Ingredients: 1 Pound(s) Lean beef stew meat 6 Cup(s) Water 1 Can(s) (28 oz.) tomatoes with 1 Beef bouillon cube 1 medium Onion, chopped 2 Tablespoon(s) Minced dried parsley 2 1/2 Teaspoon(s) Salt,optional 1 1/2 Teaspoon(s) Ground thyme 1/2 Teaspoon(s) Pepper 1 medium Zucchini, thinly sliced 1 Can(s) (16 oz.) garbanzo beans 1 Cup(s) Uncooked small elbow 1/4 Cup(s) Grated Parmesan cheese (opt) Directions: 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, 1-1/2 starch, 1 meat. Also, 246 CALORIES, 453mg SODIUM, 33mg CHOLESTEROL, 30gm CARBOHYDRATE, 19gm PROTEIN, 6gm FAT.
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