Categories: Soups/stews 
      Yield: 1 servings 
  
      3 ts Oil                             2 3/4 qt (88 oz) beef stock 
      2 lb Ground beef                         3 ts Oregano 
     12 oz Chopped onion                   2 1/2 ts Pepper (black) 
     14 oz Slivered carrots                    5 ts Parsley (fresh chopped) 
     14 oz Diced celery                    1 1/2 ts Tabasco sauce 
  1 1/2 qt (48-oz) tomatoes (diced-cann    1 1/2 qt (48-oz) spaghetti sauce 
      2    15oz. cans of red kidney bea             Shell or elbow macaroni nood 
      1    48 oz. jar white kidney bean    
  
  Saute beef in oil in a 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. Simmer until celery and 
  carrots are tender, about 45 minutes. This recipe will make 9 quarts of 
  soup!!! Great for guests!!!