|Beef stewing meat||1 Pound|
|Water||6 Cup (96 tbs)|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Beef bouillon cube||1|
|Onion||1 Medium, chopped|
|Minced dried parsley||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Dried thyme||1 1⁄2 Teaspoon|
|Zucchini||1 Medium, thinly sliced|
|Cabbage||2 Cup (32 tbs), finely chopped|
|Canned garbanzo beans||16 Ounce, drained (1 Can)|
|Macaroni||1 Cup (16 tbs), uncooked|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. In a pan combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme and pepper and cook with cover on Low for 7-9 hours such that meat is tender.
2. Stir in zucchini, cabbage, beans, and macaroni and cook with cover on High for 30-45 minutes such that the vegetables are tender.
3. Serve individually with sprinkle of Parmesan cheese.