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.
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