Italian vegetable and pasta stew

10 Servings

Ingredients

Quantity Ingredient
4 cups Water
2 cups Chopped onions
1½ cup Potatoes; cubed
1 cup Dried navy beans
½ cup Carrot; sliced
½ cup Fresh mushrooms; quartered
½ cup Pearled barley; uncooked
½ pounds Lean beef; cut in 1/\" pieces
14½ ounce Tomatoes, canned
14¼ ounce Low sodium beef broth
3 larges Garlic cloves; crushed
1 cup Zucchini; sliced
1 cup Chopped broccoli
½ cup Pasta; alphabet size
1 tablespoon Dried tarragon
1 teaspoon Salt
1 teaspoon Sage; rubbed style
½ teaspoon Pepper
¼ teaspoon Ground nutmeg
½ cup Grated Parmesan cheese

Directions

Combine first 11 ingedients in 3½ qt or larger crockpot. Cover & cook on high for 6 hours. Add zucchini & next 7 ingredients. Cover & cook on high an additional 30 minutes or until beans are tender. Ladle into soup bowls & sprinkle with Parmesan.

Posted to Digest eat-lf.v096.n147 Date: Tue, 10 Sep 1996 19:49:23 -0400 From: charles moffat <moffats@...>

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