One 1 pound beef round steak
One 16-ounce pkg. frozen zucchini, carrots, cauliflower and lima beans
2 t. Italian herbs
One 15-ounce can Italian beans, drained
4 c. chicken stock (get recipe here)
One 14.5-ounce can tomatoes with basil, oregano and garlic
4 ounces brown rice shell macaroni (Tinkyada brand is good)
Freshly grated Parmesan cheese to garnish
Minced fresh Italian parsley to garnish
Directions: Cut steak into 1-inch pieces. In a 4-quart slow cooker, combine the meat and frozen vegetables. Stir in herbs, beans, stock and tomatoes. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir in pasta, cover and continue to cook on high setting for about 30 minutes longer or until pasta is tender. Ladle into bowls and garnish with a generous sprinkle of Parmesan and parsley. Makes 6 to 8 servings.
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