In a large skillet heat oil over medium high heat. Once oil is warm, add onion and sauté for 2 minutes. Add bell peppers and cook another few minutes.
Add corn and lima beans. Cook for 4 minutes.
Then add 1 tablespoon parsley and cilantro, 1/2 tablespoon basil, salt, pepper, paprika, chicken stock and V8 juice. Stir to combine and simmer for 6 minutes.
Add drained tomatoes and cook for 2 more minutes. Remove from heat.
Sprinkle with remaining parsley, cilantro, basil and scallions.
Serve immediately and enjoy!