Tomato Beef Bouillon Recipes

Steps:

• 1. Place 1 cup tomato juice in saucepan with bouillon cubes and bring to boil, stirring to dissolve cubes. Cool the juice and add to rest of ingredients with exception of lemon peel. Refrigerate and chill.2. To each serving, add a thin twist of lemon peel for taste and color.

Steps:

• Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.

Steps:

• In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
• To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.

Steps:

• in hot skillet put butter and saute onion until golden , about 3 mins.
• add celery, tomato juice, bay leaf, oregano, seasoned salt, pepper bring to boiling then reduce heat an simmer for about 15 mins.
• strain . serve hot or cold.