Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 teaspoons | Oil |
| 2 pounds | Ground beef |
| 12 ounces | Chopped onion |
| 14 ounces | Slivered carrots |
| 14 ounces | Diced celery |
| 1½ quart | (48-oz) tomatoes (diced-cann |
| 2 \N | 15oz. cans of red kidney bea |
| 1 \N | 48 oz. jar white kidney bean |
| 2¾ quart | (88 oz) beef stock |
| 3 teaspoons | Oregano |
| 2½ teaspoon | Pepper (black) |
| 5 teaspoons | Parsley (fresh chopped) |
| 1½ teaspoon | Tabasco sauce |
| 1½ quart | (48-oz) spaghetti sauce |
| \N \N | Shell or elbow macaroni nood |
Saute beef in oil in a large 10-qt. pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, >> pepper, Tabasco, spaghetti sauce, and noodles.
Simmer until celery and carrots are tender, about 45 minutes. This recipe will make 9 quarts of soup!!! Great for guests!!!