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Country Carrot Soup Recipe

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Ground beef adds some spark to traditional carrot soup. This easy creation always disappears quickly.—Marlane Jones, Allentown, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 3 cups tomato juice
  • 2 cups shredded carrots
  • 1 cup water
  • 1 bay leaf
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 147 calories, 7 g fat (3 g saturated fat), 29 mg cholesterol, 800 mg sodium, 11 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. In a large saucepan, brown beef and onion over medium heat until beef is no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until carrots are tender. Remove bay leaf. Yield: 6-8 servings.
Originally published as Country Carrot Soup in Country Woman September/October 1996, p35

Nutritional Facts

1 serving (1 cup) equals 147 calories, 7 g fat (3 g saturated fat), 29 mg cholesterol, 800 mg sodium, 11 g carbohydrate, 2 g fiber, 12 g protein.

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