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Ingredients:
- 1 pound lean stew beef, cut in 1/2-inch cubes
- 6 cups water
- 1 can (28 ounces) tomatoes with juice, cut up
- 2 beef bouillon cubes or equivalent granules or base
- 1 medium onion, chopped
- 2 tablespoons dried parsley, minced
- 2 1/2 teaspoons salt, optional
- 1 1/2 teaspoons ground thyme
- 1/2 teaspoon pepper
- 1 medium zucchini, thinly sliced
- 2 cups cabbage, finely chopped, cooked until just tender, drained
- 1 can (15 ounces) garbanzo beans, drained
- 1/2 cup small elbow macaroni, cooked
- 1/4 cup parmesan cheese; grated
Preparation:
In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley,
salt, thyme, and pepper.
Cover and cook on low 7 to 9 hours. or until meat is tender. Add zucchini, cabbage, beans, and macaroni; cook on high, covered, 30 to 45 minutes longer, or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese, or serve grated Parmesan on the side.
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Cover and cook on low 7 to 9 hours. or until meat is tender. Add zucchini, cabbage, beans, and macaroni; cook on high, covered, 30 to 45 minutes longer, or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese, or serve grated Parmesan on the side.
Soup Index
Minestrone Soup Recipe with Rice
Mary Ann's Minestrone Soup Recipe
Cream of Chicken and Wild Rice Soup
Cream of Vegetable Soup
Cream of Asparagus Soup
Creamy Cheddar Cheese Soup
Quick Cream of Cauliflower Soup
Cream of Cauliflower Soup
Tomato Peanut Soup Recipe
Fresh Tomato Soup Recipe
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