Years ago when I lived in Utah, there was a restaurant that featured a very basic soup that my kids loved. Soon I was making it at home to rave reviews. It took me a couple of tries to figure out that the missing ingredient in the tomato juice base was nothing but ordinary, canned beef broth. I've tried using beef bouillon, but it makes the base too salty. Folks have gushed over this soup and suggested adding all sorts of things to it. I kinda like it the way it is--simple and tasty.
