Cammy Jacobson
Lindsborg, Kansas
1 1/5 lbs. ground beef
1 lb ground sausage
1 onion, chopped
3 carrots, chopped or sliced very thin
4 stalks celery, chopped
2-28 oz. cans diced tomatoes, do not drain
16 oz. can kidney beans, drained
16 oz. can white beans, drained
2-10 oz cans beef broth
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce
20 oz. jar spaghetti sauce
8 oz. macaroni
Brown beef and sausage together. Drain fat and transfer to large crock pot with everything else except the macaroni. Cook on low 8 hours or high for 5. Before serving, cook the macaroni according to the package directions. Serve soup with the macaroni. (Adding the macaroni to the soup while it is cooking will make the soup “pasty” and the macaroni mushy.) Enjoy!
ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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This recipe is featured in Adrian’s “Between Friends” Cookbook.
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