1 lb Lean beef stew meat
6 c Water
1 cn (28 oz.) tomatoes with
;liquid, cut up
1 ea Beef bouillon cube
1 md Onion, chopped
2 T Minced dried parsley
2 1/2 ts Salt,optional
1 1/2 ts Ground thyme
1/2 ts Pepper
1 md Zucchini, thinly sliced
1 cn (16 oz.) garbanzo beans,
;drained
1 c Uncooked small elbow or
;shell macaroni
1/4 c Grated Parmesan cheese (opt)
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.
