Ingredients
1 pound ground beef, browned and drained1/2 cup chopped celery1/2 cup chopped onion1 cup chopped green pepper2-1/2 cups grated carrots1 can (32 ounces) tomato juice2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted1-1/2 cups water1/2 teaspoon garlic salt1/2 teaspoon dried marjoram1 teaspoon sugar1/2 teaspoon saltShredded Monterey Jack cheese
Preparation
In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.
