3 pounds beef bouillon cubes
3 tablespoons white sugar
3 tablespoons salt
3 onions, diced
4 carrots, chopped
2 celery, diced
1 (10.5 ounce) can stewed tomatoes
2 (10.75 ounce) cans beef broth
2 (12 fluid ounce) cans water
1 1/2 teaspoons dried basil
2 teaspoons dried parsley
salt and pepper to taste
In a large pot over medium heat, combine bouillon, sugar, salt and onions. Cook, stirring occasionally, until tender, about 10 minutes. Add carrots, celery and tomato. Stir in beef broth, water and stock. Bring to a boil, then reduce heat to low. Simmer for about 20 minutes.