FLAVORFUL TOMATO BOUILLON

FLAVORFUL TOMATO BOUILLON


1 (46-oz.) can no-salt-added tomato juice
2 cups (14.5-oz.) can low-sodium beef broth
2 bay leaves
6 whole cloves
2-3 tbsp fresh dill weed, minced
½ tbsp dried sweet basil
½ tsp dried marjoram
½ tsp dried oregano
½ tsp sugar
¼-1/2 tsp black pepper
1 lemon, thinly sliced for garnish

Mix tomato juice and beef broth in a large glass bowl or jar. Add remaining ingredients, except lemon. Stir to blend. Cover and chill in refrigerator overnight. Next day, pour soup into a heavy saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Remove bay leaves and whole cloves.
Tip: Cloves can be difficult to retrieve from soup. Try using a tea ball by putting cloves in the ball and hanging ball on side of kettle with ball in soup. When ready to serve, ladle into soup bowls or mugs and top each with a slice of lemon.

Yield: Makes 6-1 cup servings.