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
Treasured treats from beloved grandmothers, simple-but-delicious recipes that have been passed down for generations, and an almond biscotti that tastes like Italy — these are a few of our favorite holiday treats.
’Tis the season for sweets! If you’re too busy to bake your festive favorites this year, these local bakeries across the state have pastry cases brimming with delectable holiday treats.
This season, lace up your skates and take a spin in a winter wonderland.
Make it a Carolina Christmas: From the mountains to the coast, we found our state’s icons — official and honorary — in their best holiday dress.
