Italian Vegetable Soup - cooking recipe

Ingredients

2 lb. ground chuck
12 oz. chopped onion
14 oz. slivered carrots
14 oz. diced celery
2 c. canned red beans
2 c. canned white navy beans
48 oz. can diced tomatoes
88 oz. beef stock
3 tsp. oregano
2 1/2 tsp. black pepper
5 tsp. parsley flakes
1 1/2 tsp. Tabasco sauce
48 oz. spaghetti sauce
8 oz. pasta shells

Preparation

Saute hamburger in 10-quart stockpot until brown. Remove meat and drain. Add oil to stockpot; saute veggies until semi-soft. Add browned meat to vegetables. Rinse beans and add to pot. Add remaining ingredients. Simmer until celery and carrots are tender, about 45 minutes. Makes 2 1/4 gallons of soup.