Ingredient

• 1-1/2 pounds beef stew meat (1-inch pieces)
• 1-1/2 cups shredded carrots
• 1/2 cup chopped onion
• 1 jalapeno pepper, seeded and minced, optional
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon Italian seasoning
• 2 cans (10 ounces each) diced tomatoes and green chiles, undrained
• 2 cups spicy hot V8 juice
• 1 carton (32 ounces) reduced-sodium beef broth
• 1 medium zucchini, halved and thinly sliced
• 2 cups finely shredded cabbage
• 2 celery ribs, thinly sliced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup small pasta shells
• 1/4 cup chopped fresh cilantro

Direction

1. Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours.
2. Stir in zucchini, cabbage, celery, beans and pasta. Cook, covered, on high until vegetables and pasta are tender, 30-45 minutes, stirring occasionally. Stir in cilantro.