This recipe is my daughters favorite all year round. It's great served with salad and garlic bread. This recipe is healthy and low in fat. Feel free to make the dish without beef and add more zucchini and cabbage.

1 lb Lean beef stew meat
6 Cups water
1 28 oz can tomatoes w/liquid cut up
1 beef boullon cube
1 medium onion, chopped
2 TBSP Dried parsley, minced
2 1/2 tsp Salt (optional)
1 1/2 tsp Ground Thyme
1/2 tsp Pepper
1 medium Zucchini, thinly sliced
2 Cups Cabbage, finely chopped
1 16 oz can garbanzo or kidney beans, drained
1 cup uncooked small elbow or shell macaroni
1/4 Cup Parmesan cheese, grated (optional)

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme and pepper. Cover and cook on low 7-9 hours, or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered for 30 to 45 minutes more or until vegetables are tender. Sprinkle individual servings with parmesan cheese if desired.
*** Note*** If making the soup without beef, there is no need to cook on low for 7-9 hours. Simply dump everything into the slow cooker and cook, covered, on high for 30-45 minutes.


Nicole said...

That sounds DELICIOUS!


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