| 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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