š„£ Shredded Carrot Chowder Recipe (Award-winning)
This Award-winning Creamy Carrot Tomato Soup with beef is a one-pot meal that is healthy, hearty, and delicious! Substitute ground turkey or chicken for ground beef or eliminate the meat altogether and make it vegetarian.
Servings 6 servings
Calories 172kcal
Equipment
Ingredients
- 1 lb extra lean or lean ground beef or substitute ground chicken or turkey
- Ā½ cup chopped celery
- Ā½ cup onion, chopped about 1 small onion
- 1 cup chopped green pepper
- 3 cups grated carrots
- 1 32 oz can tomato juice
- 1 10 oz can cream of celery soup undiluted
- 1 10 oz can condensed cream of mushroom soup undiluted
- 6 cups beef or vegetable soup stock
- 1 teaspoon fresh garlic, minced
- 1 teaspoon dried marjoram
Garnish (optional):
- Crispy Fried Onions
Instructions
- In a large pot or large dutch oven, brown the ground beef on the stove top. over medium heat (or ground chicken or turkey).
- Combine the remaining ingredients and begin to cook on medium heat.
- Bring the soup to a boil, then reduce and simmer on low heat, uncovered, for 1 hour or until vegetables are tender.
Garnish:
- Garnish with crispy fried onions, if desired.
Notes
š”ļøStorage
Make sure your tomato carrot soup has completely cooled before you transfer the soup to a storage container and move it to the fridge or freezer.
*Ā Don't refrigerate hot soup while it is still hot because direct temperature changes will cause oxidation andĀ acidification of the soup and can make it taste sour.
- The soup can be stored in an airtight container in the fridge for 4 days.
- This recipe freezes well in an airtight container for up to 3 months.
Nutrition
Calories: 172kcal | Carbohydrates: 9g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 104mg | Potassium: 532mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10820IU | Vitamin C: 25.2mg | Calcium: 41mg | Iron: 2.1mg
