Country Carrot Soup Recipe
Ground beef adds some spark to traditional carrot soup. This easy creation
always disappears quickly.�Marlane Jones, Allentown, Pennsylvania
This recipe is: Quick
6-8 Servings
Prep/Total Time: 30 min.
Ingredients
1 pound ground beef
1/4 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
3 cups tomato juice
2 cups shredded carrots
1 cup water
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
• In a large saucepan, brown beef and onion over medium heat until beef is no longer pink; drain.
• Add remaining ingredients; bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until carrots are tender. Remove bay leaf.
Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 147 calories, 7 g fat (3 g
saturated fat), 29 mg cholesterol, 800 mg sodium, 11 g carbohydrate, 2 g
fiber, 12 g protein.
Country Carrot Soup published in Country Woman September/October 1996, p35
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