1 pound lean beef stew meat
6 cups water
1 can tomatoes with liquid - (28 oz) cut up
1 medium onion chopped
2 tablespoons dried minced parsley
2 1/2 teaspoons salt (optional)
1 1/2 teaspoons ground thyme
1/2 teaspoon freshly-ground black pepper
1 medium zucchini thinly sliced
2 cups cabbage finely chopped
1 can garbanzo beans - (16 oz) drained
1 cup uncooked small elbow or shell macaroni
1/4 cup grated Parmesan cheese (optional)
In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper. Cover and cook on LOW 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.