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Categories:Viewed: 16 - Published at: 8 years ago
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)
Method
- 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.
