In a dutch oven (heavy pot) brown the hamburg and drain grease. Add the celery, onion and green pepper, cover and simmer about 10 minutes. REmove from pan. Drain and set aside. In the dutch oven plae the tomato juice, soup, water, garlic powder and carrots. Simmer about 30 minutes or until carrots are tender. Add the hamburg mixture simmer for a fer more minutes or until ready to eat. Sprinkle with Parmesan cheese, if you like Great on a cold winter night and makes alot! Its worth all the chopping. Instead of taking the time to grate the carrots I buy the shredded ones all done for you in the produce dept.
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|Serving Size: 1 recipe (2066g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 829 (56%)|
|Amt Per Serving||% DV|
|Total Fat 92.2g||123 %|
|Saturated Fat 35.1g||175 %|
|Monounsaturated Fat 39.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 322.1mg||99 %|
|Sodium 3169.3mg||109 %|
|Potassium 4725.9mg||124 %|
|Total Carbohydrate 81.9g||24 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 66.7g|
|Protein 89.6g||128 %|
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Calories per serving: 1493
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