Crock Pot Minestrone

Yield: 0 servings
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  • 2 tablespoon(s) 'better than bullion' beef bullion
  • 1/3 cup(s) barley
  • 1 pound(s) beef, lean stew
  • 2 cup(s) cabbage, finely chopped, cooked just till tender, drained
  • 1 can(s) Garbanzo beans (15oz), drained
  • 1 whole(s) onion, medium, chopped
  • 1/4 cup(s) Parmesan cheese, grated
  • 2 tablespoon(s) parsley, dried, minced
  • 1/2 teaspoon(s) pepper
  • 2 1/2 teaspoon(s) salt, optional
  • 1 1/2 teaspoon(s) thyme, ground
  • 1 can(s) tomatoes, with juice (28 oz)
  • 5 cup(s) water
  • 1 whole(s) zucchini, thinly sliced


  1. In a slow cooker, combine beef, water, barley, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper.

  2. Cover and cook on low 7 to 9 hours, or until meat is tender.

  3. Add zucchini, cabbage, beans and cook on high, covered, 30 to 45 minutes longer, or until the vegetables are tender.

  4. Sprinkle individual servings with Parmesean cheese, or serve grated Parmesean on the side.
January 2011

This recipe is a personal recipe added by THRIVE2 and has not been tested or endorsed by MyRecipes.

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