2 (10 1/2 oz.) cans condensed beef broth (bouillon)
1 soup can water
1/4 c. onions, sliced
1/4 c. carrots, sliced
1/4 c. celery, sliced
2 sprigs parsley
1 sm. bay leaf
1/8 tsp. thyme leaves

Heat all ingredients to boiling. Reduce heat; cover and simmer 30 minutes; strain. Makes 8 servings.