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Tomato Bouillon

Mormon.Cook's picture
  Canned beef bouillon/Chicken soup stock 10 1⁄2 Ounce
  Water 10 1⁄2 Ounce
  Canned tomato juice 20 Ounce
  Onion 1
  Celery sticks 2
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 185 Calories from Fat 11

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1096.5 mg45.7%

Total Carbohydrates 40 g13.3%

Dietary Fiber 5.9 g23.6%

Sugars 27.5 g

Protein 10 g19.5%

Vitamin A 58.9% Vitamin C 196.1%

Calcium 13.8% Iron 18.9%

*Based on a 2000 Calorie diet

Tomato Bouillon Recipe