Nathan's Soup Supreme

My son Nathan cooked this delicious soup for us yesterday.  It's a crockpot friendly soup and was great for a cool, rainy afternoon in New Orleans.  

1/2 lb. ground chuck

1/2 lb. Italian sausage (mild or hot, your choice)

1 t. chopped garlic

1 small green pepper, stemmed, seeded and chopped

1 T. Worcestershire sauce

2 T. dried Italian seasoning

¼ t. crushed red pepper flakes

3 (14 oz.) cans tomato sauce (with Italian seasoning)

1 (15 oz.) can shoepeg corn

1 (15 oz.) can dark kidney beans, drained and rinsed

1 (15 oz.) can cannellini beans, drained and rinsed

12 oz. uncooked small shell pasta (cooked separately and added at the end)

Salt and pepper to taste

Garnishes:  finely minced parsley, shredded or grated Parmesan

Over medium high heat, in a large skillet, brown the ground beef and sausage. Drain off grease and add to crock pot. Put all of the remaining ingredients (except for the cooked pasta) into the crock pot. Cook on low 6 - 8 hours or high 3 - 4 hours.   

Cook pasta according to package directions and drain.  Add to crock pot when ready to serve. Taste and add salt and pepper if needed. Ladle into bowls and top with minced parsley and/or Parmesan.

Serve with crusty bread and a salad for a complete meal.