Rinse all the vegetables and dry. Chop vegetables into bite size chunks. Add chopped veggies to a large cooking pot. Add the vegetable stock or broth and the tomato juice.

Bring everything to a boil. Stirring occasionally. Then lower heat to medium low and simmer til all vegetables are tender.

Then serve immediately. Store any leftovers in freezer zip lock bags once soup is completely cooled for an easy week night meal anytime.