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