 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Free-lance writer Marsha Ransom of South Haven, Michigan can be composing an article while her full-flavored soup is simmering. I sprinkle servings with Parmesan cheese and serve with garlic bread, she reports. Ingredients:
1 pound beef stew meat, cut into 1/2-inch cubes |
1 can (28 ounces) diced tomatoes, undrained |
1 medium onion, chopped |
2 tablespoons minced dried parsley |
2-1/2 teaspoons salt, optional |
1-1/2 teaspoons ground thyme |
1 beef bouillon cube |
1/2 teaspoon pepper |
6 cups water |
1 medium zucchini, halved and thinly sliced |
2 cups chopped cabbage |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 cup uncooked elbow macaroni |
1/4 cup grated parmesan cheese, optional |
Directions:
1. In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until meat is tender.
2. Add the zucchini, cabbage, beans and macaroni; cover and cook on high for 30-45 minutes or until macaroni and vegetables are tender. Sprinkle servings with cheese if desired. Yield: 8 servings (2 quarts).
|
|