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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