Mexican Tomato Caldo - cooking recipe

Ingredients

1 1/2 c. beef broth
1 c. tomato juice
1 green pepper, chopped
few dashes of hot pepper sauce
2 Tbsp. cilantro

Preparation

Combine all the ingredients, except the cilantro, in a 2-quart casserole.
Cover tightly and cook on High for 8 to 10 minutes, or until heated through.
Serve in mugs and sprinkle with fresh cilantro.