1 1/2 teaspoon oil
1 pound ground beef
1 onion (chopped)
3 carrots (slivered)
2 stalks celery (diced)
24 ounce can diced tomatoes
1 can red kidney beans
1 can white beans
44 ounces beef stock
1 1/2 teaspoon oregano
1 1/4 teaspoon pepper
2 1/2 teaspoon parsley
3/4 teaspoon tobasco suce
26 ounce jar spaghetti sauce
4 ounce dry shell macaroni
Saute beef in oil in large pot until beef starts to brown. Add onions, carrots, celery and tomatoes. Simmer for about 10 minutes. Drain and rinse beans and add to pot. Add beef stock, oregano, pepper, tobasco, spaghetti sauce, parsley and pasta. Simmer until celery and carrots are tender, about 45 minutes. Makes 4-5 quarts of soup.