4 c water 2 c chopped onion 1 1/2 c quartered small red potatoes 1 c dried great northern or navy - beans 1/2 c sliced carrot 1/2 c quartered mushrooms 1/2 c uncooked pearl barley 1/2 lb lean, boneless round steak; -cut into 1/2 pieces 1 cn (14.5-oz.) pasta-style -chunky tomat; oes, undraine 1 cn (14.5-oz.) fat-free beef -broth 3 garlic cloves; chopped 1 c sliced zucchini 1 c torn spinach 1/2 c uncooked alphabet or other -small pa; sta 1 tb dried rosemary; crushed 1 ts salt 1 ts rubbed sage 1/2 ts pepper 1/4 ts ground nutmeg 1/2 c grated parmesan cheese
Instructions
Combine first 11 ingredients in a large electric slow cooker. Cover with lid and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings (serving size: 1-1/2 cups stew and 1 tablespoon cheese.)
