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 cup: 147 calories, 7g fat (3g saturated fat), 29mg cholesterol, 800mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 12g 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

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Reviewed Apr. 21, 2014

"Ever since we discovered this recipe, it is a family favorite! I usually use 20 oz. ground turkey and double the rest of the ingredients (the carrots may be a little more than doubled). You can use ground beef, but we actually found that ground turkey tastes better in this recipe."

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