3 peppercorns
4 c. boiling water
4 beef bouillon cubes
1 tbsp. dried onion flakes
1 c. diced carrots
1 c. cut up celery
1 lb. can tomatoes
3 sprigs parsley
1/2 bay leaf, crumbled
1/4 tsp. thyme
1/4 tsp. marjoram

Simmer 20 to 30 minutes until vegetables are cooked. Makes 2 quarts.