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