See below ingredients and instructions of the recipe
1 lb Lean beef stew meat 1 1/2 ts Ground thyme
6 c Water 1/2 ts Pepper
1 cn (28 oz.) tomatoes with 1 md Zucchini, thinly sliced
;liquid, cut up 1 cn (16 oz.) garbanzo beans,
1 ea Beef bouillon cube ;drained
1 md Onion, chopped 1 c Uncooked small elbow or
2 tb Minced dried parsley ;shell macaroni
2 1/2 ts Salt,optional 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.
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
Submitted By IRIS GRAYSON On 04-03-95