Ingredients

1 c. sliced carrots
1 lb. ground beef
2 c. tomato juice
1 1/2 tsp. salt
1/8 tsp. pepper
4 c. milk
1 c. chopped onion
1/2 c. chopped green pepper
1 c. diced potatoes
1/3 c. flour

Directions

Brown the meat. Add the onion and cook until transparent.
Stir in remaining ingredients, except flour and milk. Cover and cook
over low heat until vegetables are tender, 20 to 25 minutes. Combine
flour with 1 cup milk; stir into soup mixture  and bring to boil. Add
remaining milk (do not boil after adding remaining milk) and heat,
stirring frequently.

Variation: Add 1/2 cup chopped celery, instead of green pepper.

LINKS

Copyright 2004-2007 Amish Dining - ALL RIGHTS RESERVED
No portion of this website may be reproduced without permission.