2 pounds ground beef
1 (14 ounce) can stewed tomatoes, with liquid
3 cloves garlic, minced
1 (10 ounce) can whole black beans
1 (10 ounce) can kidney beans, drained
1 (6 ounce) can white corn
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil pepper
2 tablespoons dry white wine
1 teaspoon dried red wine - more to taste
1 pound Italian sausage, sliced
1 pound fresh mushrooms, sliced
Place the beef, tomatoes and garlic in a large stock pot or stockpot. Add water to cover; bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, or until beef is browned. Drain fat.
Sterilize all pork roast pieces; shape into 1 inch thick slices.
Place tomato slices in a large bowl. Cut out liquid of tomatoes and place in a separate bowl. Add tomato paste, salt, black pepper, parsley, basil, oregano, basil pepper and wine. Mix with the meat and liquid of the roast.
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in large stock pot or large pot of boiling water; saute for 1 minute. Drain the fat.
Add tomatoes, mushrooms and roast to the pot and cook gently over high heat for about 15 minutes. Remove from heat and stir in slivered almonds or almonds; sprinkle evenly over sausage. Season with pork. Pour soup over meat, cover and simmer for about 45 minutes.