Servings
8 s
Ingredients
- 1 pound Lean beef stew meat
- 6 cups Water
- 1 can (28 oz.) tomatoes with
- ;liquid, cut up
- 1 Beef bouillon cube
- 1 medium
- 2 tablespoons Minced dried parsley
- 2 1/2 teaspoons Salt,optional
- 1 1/2 teaspoons Ground thyme
- 1/2 teaspoon Pepper
- 1 medium Zucchini, thinly sliced
- 1 can (16 oz.) garbanzo beans,
- ;drained
- 1 cup Uncooked small elbow or
- ;shell macaroni
- 1/4 cup 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.
- From “Taste of Home” magazine, Collector’s Edition (advertisement copy used to entice subscribers).
- Typed for you by Iris Grayson Posted to MM-Recipes Digest V3 #275 Date: Sun, 6 Oct 1996 21:41:24 -0600 From: netdir@cyberspc.
- mb.
- ca (S.
- Pickell)