Chop your root veggies -- I used onion, garlic, celery, and carrot this time.
Add them to a 4-quart soup pot with the olive oil and saute until softened.
Then add the chicken stock.
Add the tomato juice, spices, and the rest of your veggies. It's time to simmer for a while!
Let the soup simmer on low-medium for 2 - 3 hours until all the veggies are totally cooked and the flavors are blended.