Light Vegetable Soup - cooking recipe

Ingredients

1 (46 oz.) can vegetable cocktail juice
1 (12 oz.) can carrot juice
2 medium potatoes, peeled and diced
1 medium onion, chopped
3 stalks celery, sliced
1 c. broccoli flowerets
1 c. cauliflower flowerets
2 medium zucchini, sliced
1 c. sliced fresh mushrooms
2 carrots, scraped and sliced
1/2 tsp. pepper
4 c. torn spinach

Preparation

Combine first 11 ingredients in a large Dutch oven.
Bring to a boil.
Cover.
Reduce heat and simmer 20 minutes, or until vegetables are tender.
Add spinach and simmer an additional 5 minutes.
Yields about 3 1/2 quarts.
Contains about 64 calories per 1 cup serving.