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Add tomato liquid to loosen it to your preferred consistency.
Strain the seeds from the tomato liquid and reserve the juice.
Pour 1/4 cup of the tomato liquid into each glass.
Add tomato liquid and cook over medium-high heat until slightly thickened and reduced by about half, about 5 minutes.
The tomato liquid should be absorbed by the other vegetables and your soup should be, once again, fairly dry.
When I came back, the salt had drawn out the tomato liquid, creating a pale red broth.
Similar(45)
(He recalls a pot full of steaming tamales swimming in a tomato-y liquid).
Stir in 1 can diced tomatoes (with liquid), and season with 2 teaspoons salt.
Stir in the remaining diced tomatoes (with liquid) and vegetable broth, as well as the black, pinto and kidney beans.
3 whole cloves. 1 cup thinly sliced carrots. 1 cup thinly sliced celery. 1 onion, thinly sliced. 2 (1/2-ouncencanschickenicken broth. 1 (1/2-ouncencan can diced tomatoes, with liquid. 1 (15-ounce) can white beans, with liquid.
Next, add the tomatoes with their liquid, and beat the tomatoes with a whisk.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com