2 tbsp. butter
1 c. sliced carrots
1 lb. hamburger
2 c. tomato juice
1 1/2 tsp. salt
1/8 tsp. pepper
4 c. milk
1 c. chopped onions
1 c. diced potatoes
1 tsp. seasoned salt
1/3 c. flour
1/2 c. chopped celery

Melt butter in pan. Brown meat and onion 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 and 1 cup milk. Stir into soup mixture. Boil and add rest of milk; stirring often. Do not boil.

Yields about 4 quarts.