Squash and Bean Soup

I served this soup to our five visiting grandchildren this past week 

and they pretty well finished it off!
This recipe makes almost two ice cream pails full and freezes well.

• 1 pound Italian sausage meat
• 1 1/2 pounds hamburger
• 1 large sweet onion, diced
• 2 sticks celery, diced
• 1 yellow pepper, seeded and diced
• 1 green pepper, seeded and diced
• 1 quart carton beef stock
• 3 quarts water
• 2 cup diced canned tomatoes
• 1 small butternut squash, peeled, seeds discarded and cubed into 1-inch dice
• 2-3 bay leaves
• 1 teaspoon seasoned pepper (like Montreal steak spice)
• 1 teaspoon liquid smoke
• 1 1/2 teaspoons dried basil
• 1 tablespoon Worcestershire sauce
• 2 cans navy beans, drained

1. Brown Italian sausage in skillet until cooked through.  Drain fat and place in large soup pot.
2. Brown hamburger in the same skillet, drain fat and add to soup pot.
3. Add onion, peppers and celery to skillet and saute until they begin to soften.  Do not overcook.
4. Add vegetables to pot with seasonings. (don't add the beans until later)
5. Simmer for 1/2 hour or until squash is tender.
6. Add navy beans and adjust seasonings to your taste.
7. Serve hot or cool and freeze until needed.