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Tomato Bouillon

2 cups tomato juice
1 onion, sliced
1 celery rib, trimmed and chopped
2 whole bay leaves
4 crushed peppercorns
1 lemon, scrubbed and thinly sliced

1. Combine tomato juice, onion, celery, bay leaves and peppercorns in a non-reactive saucepan. Stir to combine, cover and let stand for 1 hour.
2. Heat mixture over medium heat. Bring to a boil; reduce heat, and simmer for 10 minutes.
3. Serve with sliced lemon.

Makes 2 servings.