| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups/stews |
1 |
Servings |
INGREDIENTS
| 3 |
ts |
Oil |
| 2 |
lb |
Ground beef |
| 12 |
oz |
Chopped onion |
| 14 |
oz |
Slivered carrots |
| 14 |
oz |
Diced celery |
| 1 1/2 |
qt |
(48-oz) tomatoes (diced-cann |
| 2 |
|
15oz. cans of red kidney bea |
| 1 |
|
48 oz. jar white kidney bean |
| 2 3/4 |
qt |
(88 oz) beef stock |
| 3 |
ts |
Oregano |
| 2 1/2 |
ts |
Pepper (black) |
| 5 |
ts |
Parsley (fresh chopped) |
| 1 1/2 |
ts |
Tabasco sauce |
| 1 1/2 |
qt |
(48-oz) spaghetti sauce |
|
|
Shell or elbow macaroni nood |
INSTRUCTIONS
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!!!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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