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Ingredients Jump to Instructions ↓

  1. 3 teaspoons 15ml Oil

  2. 2 lbs 908g / 32oz Ground beef

  3. 12 oz 340g Onion-chopped

  4. 14 oz 397g Carrots - slivered

  5. 14 oz 397g Celery - diced

  6. 48 oz 1363g Tomatoes - canned, diced

  7. 2 cups 320g / 11oz Kidney beans - red

  8. 15 oz

  9. 1 Kidney beans - white,

  10. 88 oz 2500g Beef stock

  11. 3 teaspoons 15ml Oregano

  12. 2 1/2 teaspoons 12ml Pepper

  13. 5 teaspoons 25ml Parsley - (fresh chopped)

  14. 1 1/2 teaspoons 7 1/2ml Tabasco sauce

  15. 48 oz 1363g Spaghetti sauce

  16. Shell or elbow macaroni nood

Instructions Jump to Ingredients ↑

  1. Sauteebeef 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. Simmer until celery and carrots are tender, about 45 minutes.

  2. Makes 9 qts. of soup!

  3. **Just cut the recipe in 1/2 for smaller family needs! "Olive Garden Recipe "

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