Easy Vegan Vegetable Soup

We love soup and usually have some kind of homemade soup each week. This week is the very easy vegetable soup. I only took a few pictures this time will try and add more next time I make the soup. 
You can adapt and add your favorite vegetables. 

Ingredients
8 medium carrots, sliced
1 large onions, chopped
4 celery ribs, chopped
1 garlic clove, minced
3 cups water
1 can (28 ounces) diced tomatoes, undrained
2 large Bottles V8 juice Regular & Spicy
2 cups frozen cut green beans
2 cups frozen peas
1 cup frozen corn
3 Potatoes cubed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 Cups Chopped Spinach
3/4 Cup Barley
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper

Preparation

Directions
In a Dutch oven,place V8's the carrots, potatoes onions, celery and garlic; bring to a boil. Turn to simmer for 1 hours or until carrots tender . Stir in the remaining ingredients. bring to boil. Reduce heat; cover and simmer until vegetables, barley and spinach are tender. Discard bay leaf. Yield: 10 servings

 Vegetable Juice

 Potatoes

 Carrots