Hot Bouillon - cooking recipe

Ingredients

2 c. low-sodium beef or vegetable bouillon or broth
48 oz. can vegetable juice
1 bay leaf
1 tsp. crushed oregano
1 tsp. lemon juice
salt and freshly ground black pepper to taste
minced parsley (for garnish)

Preparation

In a 2 1/2-quart pot, combine bouillon, vegetable juice, bay leaf and oregano. Bring to a boil and simmer gently for 25 minutes.
Remove bay leaf.
Add lemon juice and season with salt and pepper just before serving. Serve hot.
Sprinkle with parsley for garnish.
Makes 8 to 10 servings.