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Snappy Tomato Bouillon

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Ingredients
  Canned tomato juice 46 Ounce (1 Can)
  Celery stalks with leaves 1 , chopped
  Chopped green onion 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Beef bouillon cubes 3 , crumbled
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot pepper sauce 3 Drop
  Lemon slices 12 (For Garnish)
Directions

Pour 2 cups tomato juice into a small saucepan.
Add celery with leaves, onion, parsley, bouillon cubes, sugar, salt, pepper and hot pepper sauce.
Bring to a boil; simmer for 5 minutes over medium heat.
Pour into blender or food processor.
Process until nearly smooth; strain.
In a large pitcher, combine strained juice and remaining tomato juice.
Refrigerate until cold, 1 to 2 hours.
Pour into eight 6-ounce glasses or twelve 4-ounce glasses.
Garnish each with 1 lemon slice.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled

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4.34706
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 325 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.2%

Saturated Fat 0.2 g0.98%

Trans Fat 0 g

Cholesterol 6.9 mg2.3%

Sodium 3811.9 mg158.8%

Total Carbohydrates 76 g25.2%

Dietary Fiber 11.3 g45.1%

Sugars 52.7 g

Protein 15 g29.3%

Vitamin A 184% Vitamin C 583.9%

Calcium 24.8% Iron 46.8%

*Based on a 2000 Calorie diet

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Snappy Tomato Bouillon Recipe