3 cups tomato juice
3 cups vegetable broth
8 small potatoes, quartered
1 small rutabaga, peeled & cubed
4 carrots, sliced
3 medium onions, chopped
3 garlic cloves, minced
4 small zucchini, largely cubed
1 medium yellow squash, largely cubed
4 tablespoons fresh parsley, chopped
In large saucepan; bring juice and broth to a boil over high heat. Add potatoes, rutabaga, carrots, onions and garlic. Reduce heat to low; cover and simmer 20 to 30 minutes or until potatoes and rutabagas are tender crisp. Add remaining ingredients. Cook 5 minutes more or until vegetables are tender.
Serves 4