ZIPPY TOMATO SOUP

2 quarts tomato juice
1 beef bouillon cube
1 tablespoon dried minced onion
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 tablespoons minced fresh parsley or cilantro

Combine the first seven ingredients in a 3 quart saucepan; bring to a boil. Reduce heat; cover and simmer for 55 minutes.

Add parsley or cilantro. Serve.

Servings: 8
Source: Country Woman Magazine