Toño & Beto's views itself as a chef's assistant we try to relieve a chef of some of the more tedious and time-consuming kitchen tasks, without diminishing the quality, integrity or authenticity of the chef's end product.

From our point of view, a soup base is simply a more convenient and quicker alternative to making stock from scratch. As much as possible, it should contain the same ingredients that one would use in making homemade stock.

When dissolved in boiling water, each of our based makes a rich broth or stock. Used this way, our bases serve the same function as competing paste or liquid products; although, we argue that no competing product equals Toño & Beto's quality, flavor or natural purity.

But, because of their granulated form, our bases can be used in ways that paste and liquid products cannot. For example, our bases serve as a salt substitule in sauces, gravies, rubs and marinades or as a seasoning in water used for cooking beans, pasta, potatoes, rice, and vegetables.

Our bases can be stored at room temperature and do not require refrigeration, even after the containers have been opened. Shelf lives are three years or more.

We offer natural soup bases, all in granulated powder form and cubes. They are:

Chicken

Salt, Sugar, Cornstarch, Hydrolyzed Vegetable Protein (Soy and/or Corn), Chicken Meat, Chicken Fat, Vegetable Fat, Onion, Garlic, Yeast, Chicken Flavoring, Dehydrated Parsley, Dehydrated Celery, Turmeric.

Chicken/Tomato

Salt, Sugar, Cornstarch, Hydrolyzed Vegetable Protein (Soy and/or Corn), Tomato Powder, Chicken Meat, Chicken Fat, Vegetable Fat, Onion, Yeast, Garlic, Natural Chicken and Tomato Flavoring, Turmeric, Dehydrated Parsley,  Coloring (Caramel and Red 40), Dehydrated Celery, Tartaric Acid, Coriander Seed.

Beef

Salt, Cornstarch, Sugar, Hydrolyzed Vegetable Protein (Soy and/or Corn), Beef Fat, Vegetable Fat, Yeast, Onion, Garlic, Beef Flavoring, Dehydrated Parsley, Beef Meat, Celery Seed, Citric Acid, Coriander Seed, Caramel Coloring, Turmeric.

Vegetable

Salt, Cornstarch, Sugar, Hydrolyzed Vegetable Protein (Soy and/or Corn), Vegetable Fat, Spinach, Broccoli, Onion, Yeast, Carrot, Garlic, Celery Seed, Cauliflower, Cabbage, Parsley, Turmeric, Citric Acid, Ginger.

Shrimp

Salt, Shrimp, Cornstarch, Sugar, Hydrolyzed Vegetable Protein (Soy and/or Corn), Tomato Powder, Vegetable Fat, Yeast, Onion, Garlic, Turmeric, Chicken and Tomato Flavoring, Coloring (Caramel and Red 40), Parsley, Celery Seed, Chipotle Chile, Tartaric Acid, Coriander Seed, Citric Acid.

Bouillon

BASIC PREPARATION INSTRUCTIONS

To make a soup or broth, dissolve the base in boiling water as follows.
BASE WATER
1 Teaspoon (about 6 grams) 1 Cup
4 Ounces 5 Quarts
1 Pound 5 Gallons

BOUILLON NUTRITIONAL DATA