How much water do you need to use

Rebekah Hahn

Hi Veronica! In this recipe, it looks like the liquid comes from the tomatoes and the beef stock. No water required. If you want to use bouillon instead of stock, I would use 4 cups of water and 2 cubes of bouillon.

Karri Barlow

A slight amount of liquid will also come from the vegetables. There is plenty of liquid in this soup.

Mary Mellow

My choice on the water thickness of my soup

Noel Savage

Just put as much in to give it the consistency it needs. Remember you can add but you cant remove.

Jakub Kowalewski

Like jam

Hannah Doxtader

Looks like the recipe calls for beef stock, not water. If you're going to use water instead of beef stock, use 4 cups

CJ Kern

Looks like the liquid comes from the beef stock

Jakub Kowalewski

The thing about tomato sauce is that blending won't do anything, so the jam method is a small fire and constant smearing on the dish, the end result must also be the dissolution of the yellow-green tomato cube, because if not, instead of sauce there will be water, when the cube dissolves there will be an immediate smell. White sugar for weight loss, salt for poison.

Lynette McWilliams

I think the beef stock is supposed to be the liquid. Especially using lean ground beef, water would seriously dilute the beef taste. I would have extra beef stock on hand or alternatively add some tomato juice or vegetable stock. But of course my concept is never to add plain water to almost anything when you can add some flavor.

Jakub Kowalewski

In general, salt is not needed in food, food does not spoil at all, if it burns properly, the acid will evaporate, but I do not eat green so I do not recommend it either, money is for, why watch the world's filth

Sherri M

No extra water if you want add more broth at the end once you see the final cooked product. I just made this again it’s great.

Aaliyah Samuel-Leach

This was a must make thank you so much for this recipe