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.

— Danease Newell

Additional recipes from the McLeansville Baptist Church’s cookbook, Favorites from our Table, that appeared originally with this one:
Shirley Smith’s Pound Cake
Baked Mac and Cheese
Prairie Bacon Corn Chowder

Favorites from our Table is available through the McLeansville Baptist Church office at (336) 697-8121 or cookbook editor Hulda Campbell at (336) 697-1969.

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