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3 teaspoons oil
2 pounds ground beef
12 ounces chopped onion
14 ounces slivered carrots
14 ounces diced celery
1 48 ounce diced tomatoes
2 15 ounce cans red kidney beans
1 48 ounce can white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons black pepper
5 teaspoons freshly chopped parsley
1 12 teaspoons Tabasco sauce
1 48 ounce jar of spaghetti sauce
1 box shell or elbow macaroni noodles
Sauté beef in oil in a large 10 quart 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 sauce, spaghetti sauce, and noodles.
Simmer until celery and carrots are tender, about 45 minutes.
This recipe will make 9 quarts of soup.