Friday, March 4, 2011

Carrot Chowder

This soup is hearty. The title is a little deceptive. The carrots sweeten the chowder.

Source: Dana Romney

1 pound ground beef
1/2 tsp salt
1/2 cup chopped celery
1/2 cup green sweet pepper (red, yellow, or orange work too)
1 quart tomato juice
1 1/2 cup water
garlic to your delight (fresh or salt)
1/2 tsp pepper
1/4 tsp salt
1 tsp sugar (optional - white or brown)
2 1/2 cup grated carrots
2 cans cream of celery soup (or cream of mushroom)

Combine the tomato juice, water, garlic, black pepper, salt, sugar, carrots, and soup in a crock pot. Brown meat with salt, celery and green pepper. Drain off the excess fat. Add the meat mixture to crock pot. Let simmer all day. Serve over a piece of Swiss cheese or provolone cheese.

If in a hurry, cook the carrots with the meat.

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