Serves: 5
Total Calories: 311
1. Brown beef and discard fat. Add the salt and pepper as you brown the meat. Add celery, peppers and onions. If you don't pack the vegetables in the cup the soup will be a lot thinner. Simmer 5 minutes and then add carrots and simmer additional 5 minutes to let meat flavor be absorbed by the vegetables.
2. Add tomato juice, water, splenda, garlic salt, and marjoram. The marjoram is absolutely necessary for the "winning" flavor. Bring to a boil and turn down the heat to a simmer. Simmer at least 30 minutes at the very least.
Note: Freezes well or stores several days in fridge.
This Carrot Chowder recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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