Easy Italian Soup

(print this recipe)
Ingredients:
12 ounces boneless beef round steak, cut ¾ inch thick
1 16-oz. package loose-pack frozen zucchini, carrots, cauliflower, lima beans and Italian beans (may be labeled “Mediterranean Mix”)
1 1¼-oz. envelope spaghetti sauce mix
1 14-oz. can reduced-sodium chicken broth
4 ounces dried gemelli pasta or medium shell macaroni
1/3 cup finely shredded Parmesan cheese

Instructions
1. Trim fat from meat. Cut meat into ¾-inch pieces. In a 3½- or 4-quart slow cooker, combine meat and frozen vegetables. Sprinkle with spaghetti sauce mix. Stir in water, tomatoes, and chicken broth.
2. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in pasta. Cover and cook about 30 minutes more or until pasta is tender. Sprinkle each serving with Parmesan cheese.