Italian Recipes - Beef and Pasta Soup

Ingredients                     

• 12 ounces boneless beef round steak, cut 3/4 inch thick

• 16-ounce package loose-pack frozen zucchini, carrots, cauliflower, lima beans, and Italian beans

• 1 1/4-ounce envelope spaghetti sauce mix

• 3 cups water

• 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, un-drained

• 1 14-ounce can chicken broth

• 4 ounces dried gemelli pasta or medium shell macaroni

• 1/3 cup finely shredded Parmesan cheese

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Method:

1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a 3 1/2- or 4-quart  slow cooker combine meat and frozen vegetables. Sprinkle with dry spaghetti sauce mix.

2. Stir in the water, un-drained tomatoes, and chicken broth.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in uncooked pasta. Cover and cook about 30 minutes more or until pasta is tender.

5. Sprinkle individual servings with Parmesan cheese.