Preparation
To prepare soup or broth, dissolve 1 lb. of Base in 5 gallons of boiling water. For a smaller quantity, dissolve 3/4 teaspoon of Base in 8 fluid ounces of boiling water or 4 ounces of Base in 5 quarts of boiling water.
Ingredients
Sautéed Vegetable Purees (Onion, Carrot, Celery, Red Bell Pepper), Yeast Extract, Salt, Sugar, Tomato Powder, Natural Flavors, Contains 2% Or Less Of The Following: Onion Juice Concentrate, Garlic Juice Concentrate, Shallot Juice, Spice, Red Wine Concentrate, Concentrated Carrot Juice, Dehydrated Carrots.