V10 VEGETABLE JUICE
Another weapon in my war against high sodium store-bought juices. Drink it, or use it in veggie or tomato soup recipes.
Provided by Millereg
Categories Beverages
Time 10h30m
Yield 6 pints, 10 serving(s)
Number Of Ingredients 32
Steps:
- Chop tomatoes, celery, and onion.
- Place them in crock-pot.
- Puree beets, apple, jalapeno, green pepper, cucumber, and zucchini.
- Pour mixture into crock-pot.
- Add broth and parsley.
- Stir mixture gently, then cover and cook on low 8-10 hours.
- Press mixture through a sieve.
- Return the extracted juice to crock-pot, put spice bag in with the juice, and cook on high for half an hour.
- If juice is too thin for your liking, thicken with 2 to 3 teaspoons cornstarch.
- Add remaining ingredients and cook for 15 minutes.
- Chill.
- (Makes a terrific soup base, also).
Nutrition Facts : Calories 53.8, Fat 0.5, SaturatedFat 0.1, Sodium 43.5, Carbohydrate 12.3, Fiber 3.2, Sugar 7.7, Protein 2.2
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