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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!

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Accuracy is believed to be good, but is not guaranteed.
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