1 c. celery, chopped
1 c. onions, chopped
2 c. fat-free chicken broth
3 c. fat-free beef broth
3 c. tomato juice
1 tsp. Worcestershire sauce
1/4 tsp. basil
Dash of black pepper

Place celery, onions and chicken broth in saucepan. Cover and simmer 30 minutes. Drain well. Discard vegetables and return broth to saucepan. Add beef broth, tomato juice and seasonings to chicken broth. Cover and simmer for 5 minutes. Taste for seasoning and add more if necessary. Serve 3/4 cup hot or cold bouillon per serving.

Calories: 17 per serving. Cholesterol: 3 grams. Fat: 0.

One serving may be considered free. Yields 2 quarts; 10 servings.