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Tomato Bouillon

Mormon.Cook's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Servings: 
1

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