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Ingredientes
- 2 beef bouillon cubes
- 1 c. boiling water
- 1 (46 ounce.) can Sacramento tomato juice
- 1 med. onion, minced
- 1/2 med. cucumber, minced
- 1 teaspoon salt
- 1 c. celery, minced
- 1 clove garlic
- 1 tbsp. minced fresh basil
- 1 tbsp. minced fresh parsley
- 1 tbsp. minced fresh summer savory
Direcciones
- If using dry use 1 tsp. each.
- Dissolve bouillon cubes in boiling water. Add in tomato juice, onion, celery, cucumber, salt and herbs. Blend in blender or possibly food processor. Add in garlic and blend (only if making warm soup). If making cool soup, add in garlic on toothpick and refrigerateovernight. Remove garlic before serving.
- Warm Soup: Simmer all ingredients about 40 min. Serve garnished with lemon slice and fresh parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 993g | |
| Calories 102 | |
| Calories from Fat 13 | 13% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3980mg | 166% |
| Potassium 773mg | 22% |
| Total Carbs 14.83g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.92g | 5% |
| Protein 7.94g | 13% |
