Italian Vegetable Soup

• 2 lb. ground chuck
• 12 oz. chopped onion
• 14 oz. slivered carrots
• 14 oz. diced celery
• 2 c. canned red beans
• 2 c. canned white navy beans
• 48 oz. can diced tomatoes
• 88 oz. beef stock
• 3 tsp. oregano
• 2 1/2 tsp. black pepper
• 5 tsp. parsley flakes
• 1 1/2 tsp. Tabasco sauce
• 48 oz. spaghetti sauce
• 8 oz. pasta shells

1. Saute hamburger in 10-quart stockpot until brown. Remove meat and drain. Add oil to stockpot; saute veggies until semi-soft. Add browned meat to vegetables. Rinse beans and add to pot. Add remaining ingredients. Simmer until celery and carrots are tender, about 45 minutes. Makes 2 1/4 gallons of soup.

ground chuck, onion, carrots, celery, red beans, white navy beans, tomatoes, beef stock, oregano, black pepper, parsley flakes, tabasco sauce, spaghetti sauce, pasta shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51083 (may not work)