3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 C cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoon
Tabasco sauce
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other pasta (I use Ditalini)
Directions: Preparation: Saute beef in oil in 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. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! Just cut the recipe in 1/2 for smaller family needs!
To freeze omit pasta, when reheating add pasta.