Pasta e fagioli 3

Yield: 8 Servings

Measure Ingredient
\N \N -KPCG44B
3 teaspoons Oil
2 pounds Ground beef
12 ounces Chopped onion
14 ounces Slivered carrots
14 ounces Diced celery
1½ quart Tomatoes; (diced-canned)
30 ounces Can of red kidney beans
48 ounces Jar white kidney beans
1¾ quart Beef stock
3 teaspoons Oregano
2½ teaspoon Pepper (black)
5 teaspoons Parsley (fresh chopped)
1½ teaspoon Tabasco sauce
1½ quart Spaghetti sauce
\N \N Shell macaroni *

*elbow macaroni noodles (as much as you like) Saute beef in oil i 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 pot. Also add beef stock oregano, pepper, Tabasco, spaghetti sauce, and cooked noodles. Simmer until celery and carrots are tender ---about 45 minutes (Makes 9 quarts of soup) I found it took a little longer to cook and be prepared to feed the neighborhood and a large party of friends. Every one will like the soup! Just makes alot. Enjoy, Pat FROM: PAT PREBLE (KPCG44B)

Posted to MC-Recipe Digest V1 #238 Date: Wed, 09 Oct 1996 12:28:00 EDT From: colorado-pegg@... (peggy g seevers)

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