1 lb. beef stewing meat
6 C. Water
28 - oz. puree tomatoes
1 beef bouillon cube
1 med. onion chopped
2 T. minced dried Parsley
1 1/2 tsp. Salt
1/2 tsp. Pepper
1 med. zucchini, thinly sliced
2 C. finely chopped cabbage
16 - oz. can garbanzo beans (I add the juice too.)
1 C. uncooked elbow or shell macaroni
1/4 C. grated Parmesan Cheese
1. Combine beef, water, tomatoes, bouillon, onion, parsley, salt and pepper.
2. Cover. Cook on Low 7-9 hours.
3. Stir in zucchini, cabbage, beans, and macaroni. Cover and cook on High 30-45 minutes, or until vegetable are tender. It’s also good if you turn it off and let it sit for a while before serving. It seems to thicken. This recipe also works better with a large crock pot.
4. Sprinkle individual servings with Parmesan Cheese.
Enjoy!
6 C. Water
28 - oz. puree tomatoes
1 beef bouillon cube
1 med. onion chopped
2 T. minced dried Parsley
1 1/2 tsp. Salt
1/2 tsp. Pepper
1 med. zucchini, thinly sliced
2 C. finely chopped cabbage
16 - oz. can garbanzo beans (I add the juice too.)
1 C. uncooked elbow or shell macaroni
1/4 C. grated Parmesan Cheese
1. Combine beef, water, tomatoes, bouillon, onion, parsley, salt and pepper.
2. Cover. Cook on Low 7-9 hours.
3. Stir in zucchini, cabbage, beans, and macaroni. Cover and cook on High 30-45 minutes, or until vegetable are tender. It’s also good if you turn it off and let it sit for a while before serving. It seems to thicken. This recipe also works better with a large crock pot.
4. Sprinkle individual servings with Parmesan Cheese.
Enjoy!
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