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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Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
