Pasta e fagioli Soup

3 teaspoons oil

2 lbs. ground beef

14 ounces carrots, slivered

12 ounces onions, chopped

14 ounces celery, diced

48 ounces diced canned tomatoes

2 c red kidney beans

2 c white kidney beans

88 ounces beef stock

3 tsp. oregano

2 1/2 tsp., pepper

5 T fresh parsley chopped

1 1/2  tsp,. Tabasco sauce

48 ounces spaghetti sauce

8 ounces dry pasta shell macaroni

(I never use the parsley, or tabasco sauce)


Saute beef in oil in large 10 quart pot until it starts to brown.

Add onions, carrots, celery and tomatoes and simmer for about 10 minutes

Drain and rinse beans and add to pot.  Also add beef stock, oregano, pepper, spaghetti sauce and noodles.

Simmer until celery and carrots are tender about 45 minutes.

I have made this soup many times.  I got the recipe from my daughter.  It is really good.  Tip, unless you slice the carrots very thin, it will take longer for them to cook.  I have  also precooked them at times.


I plan to serve this with Angel biscuits.

God bless you.


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