1/4 - 1/3 c. V-8 juice per 3 c. vegetables (chopped broccoli, cabbage, carrots, cauliflower)
1/4 - 1/3 c. water

Put ingredients in large pot. When water starts to boil, add chopped vegetables. Put lid on and cook medium heat until vegetables are done.

For Italian stew: 1/4 to 1/3 cup V-8 juice per 3 cups vegetables: zucchini, eggplant, okra, green pepper, garlic, oregano, basil. Same amount water and cooking.

For Curry Stew: Same amount juice and water but vegetables are: celery, chopped ginger, other Chinese vegetables and 2 teaspoons curry.

If you like crunchy vegetables, turn heat off after it boils.