 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
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.—Wendy Wilkins, Prattville, Alabama Ingredients:
1 pound ground turkey or 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. Yield: 8-10 servings (10 cups).
|
|