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1 pound lean beef, cubed

6 cups water or stock

1 (28-ounce) can diced tomatoes with juice

1 teaspoon beef base

1 medium onion, chopped

2 tablespoons dried parsley

2 1/2 teaspoons salt (or less)

1 1/2 teaspoons dried thyme

1/2 teaspoon black pepper

1 medium zucchini, sliced

2 cups finely chopped cabbage

1 (16-ounce) can garbanzo beans, drained

1 cup uncooked small elbow or small shell macaroni

Freshly grated Parmesan cheese for accompaniment

1. Combine beef, water or stock, tomatoes, bouillon cube, onion, parsley, salt, thyme and black pepper in crackpot. Cover and cook on low for 7 to 9 hours or until meat is tender.
2. Add zucchini, cabbage, garbanzo beans and macaroni and cook on high, covered, for 30 to 45 minutes or until vegetables are tender.
3. Ladle soup into bowls and garnish with Parmesan cheese.

Makes 6 servings.