2 quarts water
2 to 3 pounds beef
1 medium onion, diced
3 carrots, diced or sliced
2 stalks celery, sliced
2 (28 ounce) cans tomatoes
3 teaspoons salt
1 cup shredded cabbage
1 (16 ounce) can small garbanzo beans
2 tablespoons parsley
1/2 cup barley
3 teaspoons basil
1 clove garlic, minced
1 teaspoon oregano
1 cup spaghetti
2 zucchini, sliced
2 (10 ounce) packages frozen mixed vegetables
2 tablespoons Parmesan cheese (for topping) Instructions
Place all ingredients in slow cooker except spaghetti, zucchini, mixed
vegetables and Parmesan cheese.
Cover; cook on LOW 10 to 12 hours or on HIGH for 4 to 5 hours.
During last hour, remove meat from bones and add meat, zucchini,
mixed vegetables and spaghetti to soup.
Turn slow cooker to HIGH and cook one more hour.
Ladle into bowls; sprinkle with Parmesan cheese.
Serve with crusty French bread.
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