Spicy Potato, Beef And Bean Soup

• 6 cups peeled diced potatoes
• 2 lbs ground beef
• 2 (15 ounce) cans pinto beans
• 3 (8 ounce) cans tomato sauce
• 2 cups chicken broth
• 6 cups beef broth
• 1 tablespoon Tabasco sauce (to taste)
• 1 -2 tablespoon italian seasoning (to taste)
• 1 tablespoon dried basil (to taste)
• 1 -2 teaspoon salt, pepper and garlic powder, to taste

1. Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
2. In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
3. Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
4. Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.

potatoes, ground beef, pinto beans, tomato sauce, chicken broth, beef broth, tabasco sauce, italian seasoning, basil, salt

Taken from www.food.com/recipe/spicy-potato-beef-and-bean-soup-444047 (may not work)