Crock Pot Italian Vegetable Stew

• 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

1. Combine first ten ingredients (water thru garlic) in a Crock-pot.
2. Cover with the lid and cook on high for 6 hours, or until beef is tender.
3. Add zucchini and next 4 ingredients (zucchini thru nutmeg)cover and cook on high an additional 30 minutes or until beans are tender.
4. Now add the pasta and stir for 2 minutes till pasta is heated thru.
5. Top with cheese before serving.

water, onions, red potatoes, white beans, carrots, pearl barley, lean, tomatoes, beef broth, garlic, zucchini, spinach, thyme, sage, nutmeg, elbow macaroni, romano cheese

Taken from www.food.com/recipe/crock-pot-italian-vegetable-stew-229764 (may not work)