Vegetable Soup

3 cups tomato juice
2 cups water
1 can chopped tomatoes, or 4 chopped fresh tomatoes (save as much of the juice as you can)
4 or 5 carrots
3 or 4 medium potatoes (red, gold, purple - your preference)
1 medium zucchini
1 medium yellow squash
4 or 5 stalks of celery
1 medium yellow onion
4 large cloves of garlic
1 tablespoon Bragg's Liquid Aminos (or Soy sauce)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme

Wash all the vegetables. Slice the zucchini and squash. Slice the potatoes, then quarter the slices. Chop the onion, celery, and carrots. Peel and mince the garlic.

Heat a bit of olive oil in a stock pot or large (~4qt) sauce pan. Sauteé the carrots, onions and garlic until the onions are translucent and the carrots are bright orange, about 2 or 3 minutes. Be careful that you don't let the heat get too high and burn the oil. Add the potatoes and stir. About a minute later, pour in the tomato juice and water, and turn the heat to maximum. Add all the veggies and spices. Stir, stir, stir. If the veggies aren't covered, you can add a little more tomato juice.

Bring it all to a boil, then reduce to a simmer and cover. Cook for about 30 minutes, then let cool, uncovered, for about 10 minutes.

Serve with some crusty bread.

Note: You can add other veggies if you want, just make sure you increase the liquid to account for the extra stuff.  Kidney or garbanzo beans might be good, or cauliflower or broccoli florets.