Ingredients
1 pound ground beef1/4 cup chopped onion2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted3 cups tomato juice2 cups shredded carrots1 cup water1 bay leaf1/2 teaspoon sugar1/2 teaspoon dried marjoram1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper
Preparation
In a large saucepan, brown beef and onion over medium heat until beef is no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until carrots are tender. Remove bay leaf.
