| Ingredients | | | 1 | pound | beef, stew meat, lean | | | 6 | cup | water | | | 28 | oz | tomatoes, can, with liquid, cut up | | | 1 | each | beef bouillon cube | | | 1 | each | onion, chopped | | | 2 | tablespoon | parsley, dried | | | 2 1/2 | teaspoon | salt, optional | | | 1 1/2 | teaspoon | thyme, ground | | | 1/2 | teaspoon | pepper | | | 1 | each | zucchini, thinly sliced | | | 16 | oz | garbanzo beans, canned, drained | | | 1 | cup | elbow, or shell macaroni, small, uncooked | | | 1/4 | cup | parmesan cheese, grated, optional | | | | | |
Directions:
| 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.
246 CALORIES
453mg SODIUM
33mg CHOLESTEROL
30gm CARBOHYDRATE
19gm PROTEIN
6gm FAT
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