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. ---------------------------------------------------------------------------
Nutrition
Ingredients
