Carrot Chowder

  Lunch

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.

Carrot Chowder

Average Rating: 4.222222

TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 10 servings (2-1/2 quart).

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

Instructions

  • 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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