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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Thick and chunky with lots of flavor to fill you up real good. Perfect for a cold winter day and very easy to prepare. Ingredients:
2 lbs ground beef |
mccormick hot shot black and red pepper blend, to taste |
1 large onion, chopped |
4 cloves garlic, minced |
5 carrots, chopped |
4 stalks celery, chopped |
14 1/2 ounces diced tomatoes, drained |
4 portabella mushrooms, chopped |
16 ounces red kidney beans, drained |
16 ounces white kidney beans, drained |
48 ounces beef stock |
26 ounces spaghetti sauce |
4 teaspoons fresh oregano, chopped |
5 teaspoons fresh flat-leaf parsley, chopped |
2 teaspoons pepper |
2 teaspoons salt |
tabasco sauce, to taste (optional) |
Directions:
1. Brown the beef in a skillet until all fat has dissapeared and season with salt and Hot Shot (red and black pepper) to taste.
2. In a 9 quart stock/soup pot saute celery, carrot and onion about 15 minutes.
3. Add garlic and saute 5 more minutes.
4. Stir in the beef stock and bring back to a boil; then add tomatoes, beans and mushrooms.
5. Once it boils again stir in the oregano, parsley, pepper, Tabasco and spaghetti sauce.
6. Cover and continue simmering about 1 1/2 to 2 hours until carrots are soft.
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