Hot Tomato Bouillon

Joyce D. Rabun

  • 1 (14 oz) can (1 3/4 cup) beef broth
  • 1 tsp Worcestershire sauce
  • Thin lemon slices (optional)
  • 1 (12 oz) can (1 1/2 cup) tomato juice
  • Few drops bottled hot pepper sauce

In saucepan, combine beef broth, tomato juice, Worcestershire sauce, and hot pepper sauce. Bring to boiling.

Serve in mugs; top with lemon slice, if desired.

Makes 3 1/2 cups; 4 servings.

29 calories per serving.





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