Carrot Chowder

Name: Carrot Chowder
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

13 ingredients

1 steps

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

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.