Tomato Soup - cooking recipe

Ingredients

1 (28 oz.) can tomato puree
1 (10 3/4 oz.) can Campbell's beef bouillon
juice of 1/2 lime
1 Tbsp. chives, snipped parsley or finely sliced green onions

Preparation

Do not dilute beef bouillon.
Combine tomato puree and bouillon in heavy pan.
Heat thoroughly, but do not allow to boil. Turn heat to low and simmer gently for 20 minutes.
(Longer simmering makes this soup even better.) Just before serving, squeeze in lime juice and stir.
Float the little green things on the surface.
Serve in large tureen or individual bowls.
Salt and pepper can be added at the table as desired.
Serves 6.