1 lb Lean beef stew meat
6 cup Water
1 can (28 oz.) tomatoes with
;liquid, cut up
1 Beef bouillon cube
1 medium Onion, chopped
2 tbsp Minced dried parsley
2 1/2 tsp Salt,optional
1 1/2 tsp Ground thyme
1/2 tsp 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)
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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)
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