Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean beef stew meat -- cut in 2" pieces
   6      cups          water
   1      28 oz can     tomatoes with liquid -- cut up
   1                    beef bouillon cube
   1      medium        onions -- chopped
   2      tablespoons   minced dried parsley
   2 1/2  teaspoons     salt -- optional
   1 1/2  teaspoons     thyme
     1/2  teaspoon      pepper
   1      medium        zucchini -- thinly sliced
   1      16 oz can     garbanzo beans -- drained
   1      cup           uncooked elbow or small shell pasta
     1/4  cup           grated Parmesan cheese -- optional

Preparation:

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.