Tennessee Soup - cooking recipe

Ingredients

1 lb. ground chuck (turkey may be used)
chopped onions
1 (46 oz.) can V-8 juice
2 cans cream of celery soup, undiluted
2 c. grated carrots
1 stalk celery, chopped

Preparation

Bring to boil; simmer 40 to 60 minutes.
I add 1/2 cup cooked macaroni after heat is turned off.
It will be cooked in about 6 to 8 minutes.
With the macaroni, this is a complete nutritious meal.
Serves 6.