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1 lb Lean beef stew meat
6 c Water
1 cn (28 oz.) tomatoes with liquid, cut up
1 ea Beef bouillon cube
1 md Onion, chopped
2 tb Minced dried parsley
2 1/2 ts Salt,optional
1 1/2 ts Ground thyme
1/2 ts Pepper
1 md Zucchini, thinly sliced
1 cn (16 oz.) garbanzo beans, drained
1 c Uncooked small elbow or shell macaroni
1/4 c Grated Parmesan cheese (opt)
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.
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