Ingredients

1 pound lean beef stew meat
6 C. water
28 oz. tomatoes with liquid cut up
1 beef bouillon cube
1 medium onion chopped
2 Tbsp. dried parsley minced
2 1/2 tsp. salt
1 1/2 tsp. ground thyme
1/2 tsp. pepper
1 medium zucchini thinly sliced
2 C. cabbage finely chopped
16 oz. garbanzo beans drained
1 C. uncooked small elbow or shell macaroni
1/4 C. Parmesan cheese grated

Cooking Instructions

In a crock pot, combine beef, water, tomatoes, bouillon, onion, parsley, salt, 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 the vegetables are tender. Sprinkle individual servings with Parmesan cheese, if desired.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)