A Year-Round Guide to Franklin and Nantahala

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,

Madison County Championship Rodeo

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,

Rosemary and Goat Cheese Strata

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,

Vegetable Beef Soup

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.

print it

This story was published on Dec 15, 2010

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.