Ingredients 1 pound beef, stew meat, lean 6 cup water 28 oz tomatoes, can, with liquid, cut up 1 each beef bouillon cube 1 each onion, chopped 2 tablespoon parsley, dried 2 1/2 teaspoon salt, optional 1 1/2 teaspoon thyme, ground 1/2 teaspoon pepper 1 each zucchini, thinly sliced 16 oz garbanzo beans, canned, drained 1 cup elbow, or shell macaroni, small, uncooked 1/4 cup parmesan cheese, grated, optional Directions: In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 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. Diabetic Exchanges: One serving (without added salt and parmesan cheese) equals 2 vegetable, 1-1/2 starch, 1 meat. 246 CALORIES 453mg SODIUM 33mg CHOLESTEROL 30gm CARBOHYDRATE 19gm PROTEIN 6gm FAT