Carrot Chowder
My husband's grandmother passed this recipe on to us, and it;s just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well.—Wendy Wilkins, Prattville, Alabama
10 ServingsPrep: 20 min. Cook: 1 hour
Ingredients
- 1 pound ground beef, browned and drained
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cup chopped green pepper
- 2-1/2 cups grated carrots
- 1 can (32 ounces) tomato juice
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 1-1/2 cups water
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried marjoram
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Shredded Monterey Jack cheese
Directions
- In a Dutch oven, combine all ingredients except the cheese. Bring to
- a boil; reduce heat and simmer, uncovered, about 1 hour or until the
- vegetables are tender. Sprinkle each serving with cheese. Yield:
- 8-10 servings (10 cups).
Nutrition Facts: 1 serving (1 cup) equals 130 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 803 mg sodium, 11 g carbohydrate, 2 g fiber, 10 g protein.