Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: sharonchef
copykat.com

Try this version of their famous soup.

Ingredients

3 tsp. Oil

2 lb. Ground beef

12 oz. Onion; chopped

14 oz. Carrots; slivered

14 oz. Celery; diced

48 oz. Tomatoes; canned, diced

2 c. Cooked Red Kidney beans

2 c Cooked White kidney beans

88 oz. Beef stock

3 tsp. Oregano

2 1/2 tsp. Pepper

5 tsp. Parsley; (fresh chopped)

1 1/2 tsp. Tabasco sauce

48 oz. Spaghetti sauce

8 oz. Dry pasta Shell macaroni; or other pasta

Preparation

Methods/steps

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. Makes 9 qts. of soup!

Just cut the recipe in 1/2 for smaller family needs!

Cook's Notes

I combined this and the other pasta fagioli recipe, using the ingredients I had in the pantry. Nutritious and very good.

Rate This Recipe

Scroll over the empty stars to rate.   4 ratings   Add a Recipe Comment