Carrot chowder

Yield: 8 Servings

Measure Ingredient
1 pounds Ground beef, browned and
Drained
½ cup Chopped celery
½ cup Chopped onion
1 cup Chopped green pepper
2½ cup Grated carrots
1 can (32oz) tomato juice
2 cans Cream of celery soup
1½ cup Water
½ teaspoon Garlic salt
½ teaspoon Marjoram
1 teaspoon Sugar
½ teaspoon Salt
Shredded Montery Jack
Cheese

Bring all but cheese to a boil; simmer until veggies are tender.

Sprinkle each serving with cheese.

Taste of Home Ground Beef Collection 1996 Edition

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