Ingredients
- 1 beef bouillon cube
- 1 onion
- 1 zucchini
- 6 cup water
- 28 oz tomatoes
- 16 oz garbanzo beans
- 1 pound beef
- 1 cup elbow
- 1/4 cup parmesan cheese
- 2 1/2 teaspoon salt
- 2 tablespoon parsley
- 1 1/2 teaspoon thyme
- 1/2 teaspoon pepper
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 CALORIES453mg SODIUM33mg CHOLESTEROL30gm CARBOHYDRATE19gm PROTEIN6gm FAT
