2 pounds ground lean chuck
1 medium chopped onion
2 cups chopped carrots
4 stalks diced celery
2 teaspoons minced garlic (I use bottled)
1 Tablespoon Louisiana Hot Sauce
1 Tablespoon dried Oregano
1 Tablespoon dried Parsley
1 - 28 ounce can diced tomatoes, juice and all
1 (24-ounce) jar spaghetti sauce
1 can red kidney beans
1 can white kidney beans
1 can black beans
1 can garbanzo beans
3 quarts beef broth (I made mine with beef soup paste base)
2 cups macaroni (or other small dried pasta shape)
Hearty Potato Soup:
Add to bacon and grease:
½ cup finely diced onions
2 teaspoons chopped garlic (I used bottled)
Fry until onion is tender.
Add ½ cup all-purpose flour to mixture in dutch oven and stir until smooth, to make a rue from the bacon grease.
Slowly add, stirring to keep soup smooth:
2 quarts (8 cups) chicken stock (I made my own with chicken soup paste and water)
2 teaspoons Louisiana Hot Sauce (does not make the soup spicy hot, just enhances the flavor)
8 peeled and diced baked potatoes
1 teaspoon dried basil
Cook over medium heat until hot, stirring frequently.
1 cup grated cheddar cheese
1 cup Mexican cheese blend
Stir until cheese is mostly melted.
Add 2 cups whipping cream. Stir until heated through. Do not boil. Makes about 5 quarts.