11.19.2010

Carrot Soup

This is a delicious and hearty soup that tastes incredible with garlic-y warm breadsticks or over warm rice. Perfect for this time of year. Enjoy!

1 1/2 - 2 lbs. ground beef
1 lrg. onion, chopped
3 cloves garlic, minced
46 oz. tomato juice
2 cans cream of celery soup
1 c. water
1 lb. carrots, peeled and shredded
4 tbsp. brown sugar
salt & pepper to taste

Brown meat, onions and garlic; discard drippings. Add tomato juice, soup and water. Stir with a whisk thoroughly. Bring to a boil, then add carrots, brown sugar and salt & pepper to taste. Simmer three hours (to thicken it up properly), and stirring often as the bottom tends to burn easily. This soup also freezes well.

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