Taste of Home
Carrot Chowder
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 10 servings (2-1/2 quart).
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
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1 pound ground beef, browned and drained
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1/2 cup chopped celery
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1/2 cup chopped onion
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1 cup chopped green pepper
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2-1/2 cups grated carrots
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1 can (32 ounces) tomato juice
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2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
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1-1/2 cups water
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1/2 teaspoon garlic salt
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1/2 teaspoon dried marjoram
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1 teaspoon sugar
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1/2 teaspoon salt
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Shredded Monterey Jack cheese
Directions
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1.
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.
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