How healthy is my Veggie Soup?

Hey Everyone! I'm pretty new here, and I'm looking to make friends. I'm active and will comment on your stuff! I'm really thrilled to be here and I love how great and active this community is.

So, anyways. I love making soups, been making them for over a decade, though their a bit random with the ingredients. Generally though they have a tomato juice base (1/4th tomato juice and the rest water). Here's everything I used to make this round of soup. Not as good as the last one, but I think it's because I didn't include any meat.



Syntria's Veggie Soup Version #1

3 - Carrots
5 - Celery Stocks
1 - Turnip
1/2 Head of Cabbage
1 Can Green Beans Drained
1 Can Camallian Beans (Sp?) Drained
1 White Onion (I usually use Yellow but they were out at the store)
2 Cans Diced Tomatoes seasoned with Basil and Oregano (With Juice)
1 Clove Garlic Minced
2 Tbsp of Jalapeno Juice
5 Cups Water (At least)
2 Beef Bullion Cubes
2 Cans Veggie Stock
1 Head of Fresh Parsley
Seasoned with Oregano, Celery Salt, Onion Salt, Garlic Powder, Lots of Basil, Salt/Pepper

Other Possible Ingredients
Chopped Beef (Roast or Round Steak) cooked in olive oil/sherry wine prior to being added to the soup, with drippings or cooked as a roast with salt/pepper/onions and then added
Potatoes
Corn
Zucchini
Kidney Beans
Green Peppers
Or pretty much any other Veggies

I cook the soup in a large roaster oval roaster, on medium heat till it's really going good and turn it down to a similar and put a lid on it so the broth doesn't evaporate. I cook it for at least 4-5 Hours and generally another 3-4 Hours the following day, as I find that all the little bits get a more consistent flavor after sitting int he refrigerator over night.