Hearty Beef Soup / Stew

Submitted by Berliner Goere

"Thick and chunky with lots of flavor to fill you up real good. Perfect for a cold winter day and very easy to prepare."

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Serves: 8-10

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.