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1 1/2 c. shredded carrots 1 c. chopped celery 1/2 c. butter 2 cans chicken broth 1 can corn 2 cans (12 oz.) of tomato juice 1 pkg. taco seasoning Cook for 30 minutes. Dissolve 2 Tbsp. of flour in 2 cups of water, add to soup. Simmer until thickens. Serve garnished with shredded cheddar cheese. We like to eat this on a cold day with corn bread. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |