46 ounces no-salt-added tomato juice
2 C. beef broth
2 bay leaves
6 whole cloves
3 T. minced dill weed
1/2 T. marjoram
1/2 T. sweet basil
1/2 T. oregano
1/2 tsp. sugar
1/2 tsp. freshly ground black pepper, (optional)
1 lemon, thinly sliced

Place all ingredients, except lemon, in the tomato juice and beef broth and let stand 1 hour to allow flavors to blend. Heat tomato-herb bouillon to boil. Reduce heat and simmer for 30 minutes. Remove bay leaves and whole cloves. Pour into serving bowls and top each with slice of lemon.

Yield: 6 Servings
Calories: 70
Fat: 1g
FIber: 1g