Apologies for the oversight in the recipe details. The mention of “6 cups of vegetables” refers to the solid vegetable ingredients to be used in the soup. For the vegetable stock, which is a separate component necessary for the soup base, the recipe did not specify an exact amount. Typically, for a soup of this volume and type, you would use between 4 to 6 cups of vegetable stock, depending on how thick or brothy you prefer your soup. If you like a more broth-based soup, lean towards the higher end of that range. Adjust according to your taste and desired consistency.