1 tablespoon vegetable oil
1 (8 ounce) jar (12 fluid ounce) cans beef broth
6 tablespoons garlic powder
2 slices tomato
1 teaspoon dried chili flakes
1 clove garlic, coarsely chopped
1 teaspoon dried basil
1 pinch crushed red pepper flakes
4 ounces oregano
1/4 teaspoon salt
1/4 teaspoon dried chili peppermint
Heat oil and cook onion in skillet over medium-high heat for 1 minute, or until onion is tender. Remove onion and pour broth over the other side. Stir in garlic powder and stir through tomato, chili flakes, garlic, basil, chili paste, oregano and salt.