Hearty Beef Soup / Stew

• 2 lbs ground beef
• mccormick hot shot black and red pepper blend, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 5 carrots, chopped
• 4 stalks celery, chopped
• 14 12 ounces diced tomatoes, drained
• 4 portabella mushrooms, chopped
• 16 ounces red kidney beans, drained
• 16 ounces white kidney beans, drained
• 48 ounces beef stock
• 26 ounces spaghetti sauce
• 4 teaspoons fresh oregano, chopped
• 5 teaspoons fresh flat-leaf parsley, chopped
• 2 teaspoons pepper
• 2 teaspoons salt
• Tabasco sauce, to taste (optional)

1. Brown the beef in a skillet until all fat has dissapeared and season with salt and Hot Shot (red and black pepper) to taste.
2. In a 9 quart stock/soup pot saute celery, carrot and onion about 15 minutes.
3. Add garlic and saute 5 more minutes.
4. Stir in the beef stock and bring back to a boil; then add tomatoes, beans and mushrooms.
5. Once it boils again stir in the oregano, parsley, pepper, Tabasco and spaghetti sauce.
6. Cover and continue simmering about 1 1/2 to 2 hours until carrots are soft.

ground beef, black, onion, garlic, carrots, stalks celery, tomatoes, portabella mushrooms, red kidney beans, kidney beans, beef stock, spaghetti sauce, fresh oregano, parsley, pepper, salt, tabasco sauce

Taken from www.food.com/recipe/hearty-beef-soup-stew-103658 (may not work)