Italian Vegetable and Pasta Stew

Ingredients

• 1 ts Salt
• 1 ts Sage; rubbed style
• 1/2 c Fresh mushrooms; quartered
• 1/2 lb Lean beef; cut in 1/“ pieces
• 4 c Water
• 1 c Dried navy beans
• 14 1/4 oz Low sodium beef broth
• 14 1/2 oz Tomatoes, canned
• 1 c Zucchini; sliced
• 2 c Onions chopped
• 1 c Chopped broccoli
• 1/2 c Pasta; alphabet size
• 1/2 c Pearled barley; uncooked
• 3 lg Garlic crushed
• 1 tb Dried tarragon
• 1/4 ts Ground nutmeg
• 1 1/2 c Potatoes; cubed
• 1/2 c Grated Parmesan cheese
• 1/2 c Carrot; sliced
• 1/2 ts Pepper

Instructions

1. Combine first 11 ingedients in 3 1/2 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