6 oz. Onion; chopped

7 oz. Carrots; slivered

7 oz. Celery; diced

24 oz. Tomatoes; canned, diced

1 C. cooked Red Kidney beans

1 C. cooked White kidney beans

44 oz. ff beef broth

1.5 tsp. Oregano

1 1/4 tsp. Pepper

2 1/2 tsp. Parsley; (fresh chopped)

3/4 tsp. Tabasco sauce

24 oz. Spaghetti sauce

4 oz. dry pasta Shell macaroni; or other pasta

 

Sauté beef in oil in large 10-qt. 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, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes

 

Yield:

Calories:

Fat:

Fiber: