1 lb. browned, drained hamburger
1/4 c. onion, chopped
1 (48 oz.) can tomato juice
1 c. water
1/4 tsp. pepper
1/8 tsp. marjoram
1 bay leaf
1/4 tsp. garlic salt
1 tbsp. sugar
2 c. carrots, shredded
2 (10 3/4 oz.) cans cream of celery soup

Brown hamburger and onions. Drain and add this to a 6 quart pot. Add remaining ingredients except soup. Simmer one hour or until carrots are tender. Add soup at very last and serve immediately. 10 to 12 servings.