PASTA E FAGIOLI, Janice Hollis, Crenshaw County

Ingredients

2 pounds ground beef
1 teaspoon salt
3 teaspoons oil
12 ounces of onion, chopped
14 ounces of carrots, slivered
14 ounces of celery, diced
48-ounce can tomatoes, diced
2 cups cooked red kidney beans
2 cups cooked white kidney beans
88 ounces of beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
2 1/2 teaspoons Tabasco sauce
48 ounces of spaghetti sauce
8 ounces of any type dry pasta
5 teaspoons parsley

Preparation

Sprinkle beef with salt and saute 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. Add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles. Sprinkle with parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 quarts of soup. Just cut the recipe in half for smaller family needs.