"Minestrone" by Pam Sopp

- 1 lb of lean beef
- 32 oz. beef stock
- 1 can stewed tomatoes
- 1/2 -1 chopped or minced onions
- minced garlic
- italian seasoning
- salt or beef bullion
- 2-3 cups water
- 2 cups cabbage, chopped
- 3 carrots
- zuchinni
- yellow squash
- kidney beans
- 1 small can tomato paste
- elbow macaroni
- parmesan cheese

*Cut up lean beef. Put in a crockpot and add beef stock (kitchen basics, Emeril's, etc.), stewed tomatoes, onions, garlic, italian seasoning, salt or beef boullion to taste and the water.

*Let this cook all day in the crockpot.

*Add cabbage, carrots, zuchinni, yellow squash, kidney beans and tomato paste and cook on high for the last hour or low for the last 2 to 3 hours.

*Boil elbow macaroni or any similar sized noodles separately so they do not get mushy and add to the pot.

*Serve with parmesan cheese.