From Sheryl.
1 lb. ground beef
1/2 to 1 small onion, chopped
1 c. diced carrots
1 c. diced celery
2 cans diced tomatoes, undrained
1 can red kidney beans
1 can white canneloni beans (Great Northern)
1 1/2 qt. beef broth (can use bouillon)
1 1/2 tsp. oregano
1 1/4 tsp. pepper
2 1/2 tsp. fresh parsley, chopped (or dried)
3/4 tsp. tabasco sauce
24 or 32 oz. spaghetti sauce
About 4 oz. dry pasta shell macaroni
Brown the ground beef. Add onions, carrots, celery and tomatoes and simmer for about 10 min. Drain and rinse beans and add to pot. Add beef stock, oregano, pepper, tabasco (if desired), spaghetti sauce and macaroni. Add chopped parsley. Simmer until celery and carrots are tender. Makes 4-5 quarts of soup.
