1 pound lean beef stew meat
6 cups water
1 can (28 oz) tomatoes with liquid, cut up
1 beef bouillon cube
1 medium onion, chopped
2 tablespoons minced dried parsley
2 1/2 teaspoons salt, optional
1 1/2 teaspoons ground thyme
1/2 teaspoon pepper
1 medium zucchini, thinly sliced
2 cups finely chopped cabbage
1 can (16 oz) garbanzo beans, drained
1 cup uncooked small elbow OR shell macaroni
1/4 cup grated parmesan cheese, optional

in a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, 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 30-45 minutes more or until veggies are tender. sprinkle individual servings with parmesan cheese if desired.

8 servings