Zingy Tomato-Orange Bouillon

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 quart low-sodium tomato juice
21 oz. low-sodium beef or vegetable broth
1/4 tsp. celery salt
1 dash hot pepper sauce
12 oz. frozen orange juice concentrate, thawed and undiluted
2 tbsp. lemon juice

INSTRUCTIONS

In large pan heat tomato juice, bouillon, celery salt and hot pepper sauce. Simmer 10 minutes. Add orange juice and lemon juice just before serving. Heat, but do not boil.

CHEF COMMENTS

Makes a great appetizer, too.

Tagged: soups, stocks, tomatoorangebouillon add tags

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