Prep 2 mins
Cook 1 hr
It's a very old tradition to welcome arriving visitors with something hot. Heres something modern and simple to continue this most pleasent old custom. Be sure not to serve bay leaves or cloves in cups.
- 1 (46 fluid ounce) can V8 vegetable juice
- 1 (11 ounce) can beef consomme
- 2 bay leaves
- 4 cloves
- 1 dash Worcestershire sauce
- 1 dash Tabasco sauce
- Heat at a low simmer, all ingredients for 1 hour or use a crock pot).
- Serve hot in tea cups.
This is a simple and simply wonderful soup! I didn't have bay leaves but added some celery salt which was great with the tomato-beef flavor. The cloves were a pleasant surprise as well. Smells and tastes great, warm and comforting - thanks for sharing the recipe!
I made this for lunch today, since it is a cold day here in upstate New York. I added the following, 1 1/2 cups diced ham, 2 cans sliced Mushrooms drained, 1 tsp. garlic powder, salt & pepper, 1 tsp. Herbs of Provence. Before serving added a bit of Soy Milk creamer. Just a fantastic low fat soup served with crusty bread! Thanks so much for sharing. Ferryal
I made this for lunch today because the weather is getting cold. What a find. I love tomato soup and this had such a nice kick with the hot sauce and I loved the way the beef broth gave it a different flavor. Thank you annacia for a new wonderful soup that I will make over and over.. Wonderful, easy soup.. :)