Warning - this recipe makes 9 qts!
- 3 tsp oil
- 2 lbs hamburger
- 12 oz onion; chopped
- 14 oz carrots; slivered
- 14 oz celery; diced
- 48 oz tomatoes; canned, diced
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans
- 88 oz beef stock
- 3 tsp oregano
- 2-1/2 tsp pepper
- 5 tsp fresh parsley; chopped
- 1-1/2 tsp tabasco sauce
- 48 oz spaghetti sauce
- 8 oz dry pasta shell macaroni; or other pasta
Sauté beef in oil in large pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for 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. (FYI 8 oz = about 1 cup)
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