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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Italian	Beef	10	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <moffats@usaor.net>

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