1 pound round steak -- cut in 2" pieces., lean
6 cups water
1 28 oz can canned tomatoes -- cut up, undrained
2 beef bouillon cubes
1 medium onions – chopped
2 tablespoons dried parsley
1/2 teaspoon salt – optional
1 1/2 teaspoons thyme
1/2 teaspoon pepper
1 medium zucchini -- thinly sliced
1-2 cups chopped cabbage
1 16 oz can garbanzo beans -- rinsed & drained
1 cup elbow macaroni -- or small shells
1/4 cup grated parmesan cheese – optional

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. W.W. Points = 5 per 1-1/2 cups.