Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | Jim Vorheis |
1 \N | 1-lb, 14-oz can tomatoes |
21 ounces | Beef bouillon |
2 cups | Water |
3 tablespoons | Chopped onion |
1 \N | Bay leaf |
1 \N | Stalk celery |
6 \N | Cloves |
\N \N | Salt and pepper to taste |
Combine all ingredients and simmer uncovered for 30 minutes. Strain.
Taste and correct seasoning. Serve hot with puffed crackers. Best prepared the day before so flavors have a chance to mingle.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis