Ingredients

8 cups beef broth
1 medium onion, chopped
2 small ribs of celery, sliced
2 tablespoons chopped parsley
4 peppercorns
1 small bay leaf
3 whole cloves
12 ounces frozen or homemade egg noodles
2 cups tomato juice
4 cups frozen or canned vegetable pieces (your choice)

Yield: 12 servings, each 1 cup
Prep time: 40 minutes

Directions

Pour broth in large soup pot. Add onion, celery, parsley. Tie peppercorns, bay leaf and cloves in a small square of cheesecloth or put in a tea ball. Add to broth. Bring to a boil; boil for 25 minutes (homemade noodles take less time than frozen). Add tomato juice and vegetables and cook 10 minutes more. Remove peppercorns, bay leaf and cloves. Serve hot.