Beef Minestrone

1 lb. lean beef stew meat

6 Cups of water

1 can (28 oz.) tomatoes with liquid, cut up

1 beef bullion cube

1 medium onion, chopped

2 Tbsp minced dried parsley

2 1/2 tsp salt, optional

1 1/2 tsp ground thyme

1/2 tsp pepper

1 medium zucchini, thinly sliced

2 cups finely chopped cabbage

1 can (16 oz.) garbanzo beans, drained

  (also known as chick peas)

1 cup uncooked small elbow or shell macaroni

In a slow cooker, combine beef, water, tomatoes, bullion, onion, parsley, salt if desired, thyme, and pepper.  Cover and cook on low for 7 to 9 hours or until meat is tender.  Add zucchini, cabbage, beans, and macaroni; cook on high, covered, 30 to 45 minutes more, or until the vegetables are tender.  Sprinkle individual servings with parmesan cheese if desired.  Yield:  8 servings

Other notes:

Use the biggest crockpot you have, using my biggest one I still can't put in the 6 cups of water.  I use 4, and it doesn't seem to affect it one way or the other.

It really could use more stew meat than a pound.