Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add carrots, zucchini, yellow squash, onion, and celery and saute until tender.
Stir in vegetable juice cocktail, 1 cup water, white wine, crocked pepper, and salt; bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Stir in cooked wild rice and broccoli flowerets.
Cover and cook an additional 15 minutes or until broccoli is crisp-tender.