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| General Lee's Vegetable Bouillon
4 cups of chopped tomatoes
1 stalk celery, chopped
2 carrots, chopped
2 sprigs of parsley
1/4 green pepper, chopped
1 bay leaf
2 teaspoons of onion juice
Salt and pepper to taste
1/2 cup of sherry
Place the tomatoes in a saucepan, then add the vegetables, seasonings and 2 cups of water. Bring to a boil and cook for 30 minutes. Strain, then add the sherry to the broth and serve hot in bouillon cups.
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