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

Combine all ingredients except spinach in a large soup pan. Bring to boil; cover, reduce flame and simmer 20 minutes or until vegetables are tender. Add spinach; simmer additional 5 minutes.