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Carrot Chowder
1/2 cup celery, chopped
1/2 cup green pepper, diced
1-1/2 cup water
2 1/2 cup carrots, grated
3 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. marjoram, ground
1/2 tsp. salt
1/2 cup onion, chopped
4 cups tomato juice
2 cans cream of celery soup
1 tsp. sugar
1/2 tsp. black pepper
vegetable oil
Simmer celery, onion, 1/2 tsp. salt, and green pepper in small amount of
vegetable oil until tender (10 minutes).
In a large saucepan, combine tomato juice, water, soup, carrots, sugar,
garlic, 1/4 tsp. salt, black pepper and ground marjoram. Add cooked
vegetables, then bring to a boil. Simmer for 3 minutes.
Serve immediately.
   
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