|Canned beef bouillon/Chicken soup stock||10 1⁄2 Ounce|
|Water||10 1⁄2 Ounce|
|Canned tomato juice||20 Ounce|
|Red pepper||To Taste|
Simmer all ingredients together for 15 minutes and strain. Taste and adjust seasonings. Serve very hot, with buttered and toasted Triscuits. Put a slice of lemon that has been dipped in minced parsley in each cup of soup, if desired, or serve cold as an appetizer. Or use bouillon cubes or soup base and 3 cups water.