Serves: 8
Total Calories: 62
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.
This Tomato-Beef Bouillon recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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