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Directions: In a slow cooker, combine beef, water, tomatoes, bouillon, onion,
parsley, salt, thyme, and pepper. Cover and cook on low 7-9 hrs. or
until meat is tender. Add zucchini, cabbage, beans, and macaroni;
cook on high, covered, 30-45 mins. more or until the vegetables are
tender. Sprinkle individual servings with Parmesan cheese, if desired.
Source: Marsha Ransom of South Haven, MI (TOH, 7/94)
| Ingredients:
2 1/2 Teaspoon(s) salt; optional
2 Tablespoon(s) dried parsley; minced
1 Can(s) medium kidney beans (1 lb); drained
1 beef bouillon cube
6 Can(s) 28-oz. tomatoes w/liquid; cut up
1 Pound(s) lean beef stew meat
-1 sue woodward
1 1/2 Teaspoon(s) ground thyme
1/4 Cup(s) parmesan cheese; grated, opt
1 Cup(s) uncooked small elbow or shell macaroni
1 Can(s) 16-oz. garbanzo beans; drained
2 Cup(s) cabbage; finely chopped
-1 medium zucchini; thinly sliced
1/2 Teaspoon(s) pepper |
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