Source: Taste of Home Cookbook

Serves: 8
Prep Time: 15 minutes
Cook Time: 120 minutes


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

In a slow cooker, combine the first nine ingredients. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high 30-45 minutes more or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese if desired.