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ZIPPY TOMATO SOUP
2 quarts tomato juice 1 beef bouillon cube 1 tablespoon dried minced onion 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper 2 tablespoons minced fresh parsley or cilantro
Combine the first seven ingredients in a 3 quart saucepan; bring to a boil. Reduce heat; cover and simmer for 55 minutes.
Add parsley or cilantro. Serve.
Servings: 8 Source: Country Woman Magazine
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