Country Carrot Soup
|Ground beef||1 Pound|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Condensed cream of celery soup||2 Can (20 oz) (undiluted soup)|
|Tomato juice||3 Cup (48 tbs)|
|Carrots||2 Cup (32 tbs), grated|
|Water||1 Cup (16 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
In a large saucepan over medium heat, brown the beef and onion until the beef is no longer pink; drain.
Add all remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until the carrots are tender.
Remove the bay leaf.