Ingredients
3 cups tomatoes, canned
2 onions
4 tbsp gelatin
2 cups celery, diced
1 tbsp parsley
½ tsp salt
1 tsp sugar
1 green pepper, sealed and finely chopped
1 bay leaf
½ cup water, cold
Preparation
Put tomatoes in a saucepan and add other ingredients in the order given.
Add two cups of water, cover, and let simmer for 20 minutes.
Then strain and add the softened gelatin to cold water.
Stir until the gelatin is dissolved and pour into bouillon cups.
Chill and serve.
