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

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. Yield: about 3 1/2 quarts; approximately 64 calories per 1 cup serving.