Carrot Chowder

Serves: Many in Time: Varies

1 lb. ground beef

1/2 C. onion, chopped

1/2 C. celery, chopped

1/2 C. green pepper, chopped

1/2 tsp. salt

1 quart (32 oz.) tomato juice

2 1/2 C. shredded carrots (approx. 4-5)

1/2 tsp. black pepper

1/2 tsp. garlic powder

1 1/2 C. water

3 tsp. sugar

1/4 tsp. butter, if desired

2 cans condensed cream of celery soup

sliced swiss cheese, as desired

-Brown ground beef, onion, celery, green pepper and salt in a skillet.

-Meanwhile, combine carrots, pepper, garlic powder, water and tomato juice in a large pot or a slow cooker.

-Add browned ingredients to pot, combine, and bring to a boil. Allow to boil for 15-20 mins or until vegetables are crisp-tender.

-Simmer covered on stovetop or in slow cooker as long as desired. Add cream of celery soup to desired thickness and bring back to a boil. Scoop into bowls and top with whole slices of swiss cheese until cheese is melted.

Notes: We brown the ground beef and vegetables in the 1/4 tsp. of butter. Also, we love this with breadbowls. I haven't tried it in a slow cooker, but might do that next time.