SERVES 12 -14 - this is a big recipe, can be halved.
Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks celery, chopped
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 (16 ounce) can red kidney beans, drained
- 1 (16 ounce) can white kidney beans, drained
- 3 (10 ounce) cans beef stock
- 3 teaspoons oregano
- 2 teaspoons pepper
- 5 teaspoons parsley
- 1 teaspoon Tabasco sauce (optional)
- 1 (20 ounce) jar spaghetti sauce
- 8 ounces pasta
Directions
- Brown beef in skillet. Drain fat from beef and add to crock pot with everything except pasta.
- Cook on low 7-8 hours or high 4-5 hours.
- During last 30 min on high, add pasta. OR even better, cook pasta on the stovetop and add as you are serving the soup.
I haven't made this soup YET this cold season, but we did enjoy it earlier this spring and it was DEE-LISH! I can't wait to make it this weekend! The only changes I remember making last time was--I did not use Tabasco Sauce and I used 2 cans of Red Kidney Beans instead of the White Kidney Beans. I've not had this soup at Olive Garden myself, but I hear it tastes exactly like that. All I know is it is SUPER YUMMY! You can serve it with bread-sticks, garlic bread or rolls!
