|Water||2 Cup (32 tbs)|
|Instant beef broth||4 Teaspoon (4 Envelopes)|
|Celery leaves||1⁄4 Cup (4 tbs) (Handful Of)|
|Onion||1 Medium, peeled and sliced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Seasoned salt||1 Teaspoon|
|Basil leaf||1⁄2 Teaspoon, crumbled|
|Seasoned pepper||1⁄4 Teaspoon|
|Canned tomato juice||46 Ounce (1 Can)|
1 Combine water, instant beef broth, celery leaves, onion, parsley, salt, basil, seasoned pepper and bay leaves in a large saucepan. Bring to boiling; simmer 15 minutes.
2 Stir in tomato juice; heaf 5 minutes longer, or until bubbly hot. Strain into heated soup bowls or cups.