Free-lance writer Marsha Ransom of South Haven, Michigan can be composing an article while her full-flavored soup is simmering. "I sprinkle servings with Parmesan cheese and serve with garlic bread," she reports.

8 ServingsPrep: 15 min. Cook: 7-1/2 hours

Ingredients

• • 1 pound beef stew meat, cut into 1/2-inch cubes

  • 1 can (28 ounces) diced tomatoes, undrained

  • 1 medium onion, chopped

  • 2 tablespoons minced dried parsley

  • 2-1/2 teaspoons salt, optional

  • 1-1/2 teaspoons ground thyme

  • 1 beef bouillon cube

  • 1/2 teaspoon pepper

  • 6 cups water

  • 1 medium zucchini, halved and thinly sliced

  • 2 cups chopped cabbage

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  • 1 cup uncooked elbow macaroni

  • 1/4 cup grated Parmesan cheese, optional

Directions

• • In a 5-qt. slow cooker, combine the first nine ingredients. Cover and

  • cook on low for 7-9 hours or until meat is tender.

  • Add the zucchini, cabbage, beans and macaroni; cover and cook on high

  • for 30-45 minutes or until vegetables are tender. Sprinkle each

  • serving with cheese if desired. Yield: 8 servings.

Nutrition Facts: One serving (without added salt and Parmesan cheese) equals 2 vegetable, 1-1/2 starch, 1 meat; also, 246 calories, 453 mg sodium, 33 mg cholesterol, 30 gm carbohydrate, 19 gm protein, 6 gm fat.

© Taste of Home 2009