1 (10 1/2 oz.) can black bean soup
1 (10 1/2 oz.) can beef broth
1 soup can water
2/3 soup can of tomato juice
1/4 tsp. rosemary
1/4 tsp. sweet basil
Juice of 1/2 lemon

Stir together the soup and broth. Slowly add liquids and herbs. Simmer to blend flavors. Add lemon juice after removing from heat. Serves 4. May be served cold.