1 pound ground chuck
2 cups onions, diced
1 cup celery, chopped
2 (32-ounce) boxes beef broth
3 cups red potatoes, quartered
1 (14½-ounce) can fire-roasted tomatoes
1 cup carrots, chopped
1 cup green beans
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
½ teaspoon ground red pepper
Cook beef, onion, and celery in a large Dutch oven over medium heat until beef is browned and onion is soft. Drain and return to Dutch oven. Add broth, potatoes, tomatoes, carrots, green beans, salt, pepper, cumin, and red pepper. Bring soup to a simmer, and cook uncovered for 30 minutes or until potatoes are tender. Soup can be made ahead of time and frozen up to 1 month.
Note: The McLeansville Baptist Church’s Favorites from our Table cookbook is no longer for sale.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
