- 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-qt. saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add parsley. Serve immediately. Yield: 8 servings (2 quarts).
Originally published as Zippy Tomato Soup in Country Woman January/February 1998, p35
Reviews for Zippy Tomato Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review