Carrot Chowder

Name: Carrot Chowder
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 8-10 servings (10 cups).
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

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

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.

Nutrition Facts

1 cup: 130 calories, 5g fat (2g saturated fat), 23mg cholesterol, 803mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 10g protein.

Originally published as Carrot Chowder in Country Ground Beef

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pynkbabie

Jan 28, 2012

Love Love Love this recipie! I like to make with left over beef roast instead and to save time you can use frozen shredded carrots from the store.
mcvaldes

Oct 4, 2010

I found this recipe in a TOH Halloween book. I have been making it for years and find that it is always easy, delicious and perfect for a cool autumn day. I made it just as is and will continue to keep it in my homemade soup collection.