Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  46      ounces        tomato juice
   8      ounces        tomato sauce
   3                    beef bouillon cubes
     1/2  cup           boiling water
   3                    peppercorns
     1/2                bay leaf
     1/4  teaspoon      leaf basil
     1/2  small         onion -- thinly sliced
   3      tablespoons   sugar
   2                    whole         cloves
   1      tablespoon    chopped celery leaves -- (I leave these out)

Preparation:

Stir all ingredients in Crock Pot. Cover and cook on low setting for 5 to 10 hours. If thicker soup is desired, turn to high for last hour of cooking. Strain before serving (we leave the onions in). You can also add 1 cup raw rice at the beginning for tomato rice soup.