3 tsp. oil
2 lb. ground beef
12 oz. slivered carrots
14 oz. diced celery
1 1/2 qt. (48 oz.) tomatoes, diced or canned
2 (15 oz.) cans red kidney beans
2 3/4 qt. (88 oz.) beef stock
3 tsp. oregano
2 1/2 tsp. black pepper
5 tsp. parsley
1 1/2 tsp. Tabasco sauce
1 1/2 qt. (48 oz.) spaghetti sauce
Elbow macaroni noodles (as much as you like)

Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes. Simmer 15 minutes. Drain and rinse beans, add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 1 hour or more. Makes 9 quarts of soup.