1 lb. ground beef

½ c. chopped celery

½ c. chopped onion

½ c. diced green pepper

4 c. of tomato juice

2 cans cream of celery soup

1-½ c. water

2 ½ c. grated carrots

3/4 tsp. salt

½ tsp. garlic salt

½ tsp. pepper

1/8 tsp. ground marjoram

 

In a large skillet, brown ground beef and discard the drippings. Add ½ tsp. salt, celery, onion and green pepper. Cover and simmer on low heat until vegetables are tender, about 10 minutes. Remove from heat and set aside.

 

In a large saucepan, combine tomato juice, celery soup, water, grated carrots, ¼ tsp. salt, garlic salt, pepper and marjoram. Bring to a boil and simmer for 30 minutes and add meat mixture. To serve, place a slice of cheese (your choice) in the bottom of a soup bowl and pour hot chowder over the cheese.