You may also like
Categories:
water onions red potatoes white beans carrots pearl barley lean tomatoes beef broth garlic zucchini spinach thyme sage nutmeg elbow macaroni Romano cheese
Viewed: 85 - Published at: 2 years agoIngredients
- 4 cups water
- 2 cups onions, chopped
- 1 12 cups red potatoes, quartered
- 1 cup canned white beans
- 2 carrots, peeled and sliced
- 12 cup pearl barley, uncooked
- 12 lb lean boneless round steak, cut
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (14 1/2 ounce) can beef broth
- 3 garlic cloves
- 1 large zucchini, sliced
- 1 cup spinach, torn
- 1 teaspoon thyme
- 1 teaspoon sage
- 14 teaspoon nutmeg
- 12 cup elbow macaroni (cooked)
- 12 cup romano cheese, grated
Method
- Combine first ten ingredients (water thru garlic) in a Crock-pot.
- Cover with the lid and cook on high for 6 hours, or until beef is tender.
- Add zucchini and next 4 ingredients (zucchini thru nutmeg)cover and cook on high an additional 30 minutes or until beans are tender.
- Now add the pasta and stir for 2 minutes till pasta is heated thru.
- Top with cheese before serving.
