Recipe: Minestrone Soup (crockpot)

Minestrone Soup
Source: Marsha Ransom

1 pound Lean beef stew meat
6 cups Water
1 can 28-oz. tomatoes w/liquid, cut up
1 Beef bouillon cube
1 medium Onion, chopped
2 tablespoons Dried parsley, minced
2 1/2 teaspoons Salt, optional
1 1/2 teaspoons Ground thyme
1/2 teaspoon Pepper
1 medium Zucchini, thinly sliced
2 cups Cabbage, finely chopped
1 can 16-oz. garbanzo beans, drained
1 cup Uncooked small elbow or, shell macaroni
1/4 cup Parmesan cheese; grated, optional

In a slow cooker, 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.