V10 VEGETABLE JUICE

V10 Vegetable Juice image

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

Time 10h30m

Yield 6 pints, 10 serving(s)

Number Of Ingredients 32

Ingredients

4 lbs fresh tomatoes
1/2 cup celery
1/4 cup onion
2 ounces beets, chopped
1/2 apple, chopped
1/2 jalapeno pepper, sliced
2 ounces green peppers, chopped
3 ounces cucumbers, chopped
1 small zucchini
1 cup vegetable broth (or beef broth)
fresh parsley
2 tablespoons lemon juice
1 1/2 teaspoons sugar
1/2 teaspoon salt substitute
1/2 teaspoon mixed spice
4 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco jalapeno sauce
2 whole allspice
2 cloves
1 teaspoon dry onion flakes
1 teaspoon mild chile, chopped
1 teaspoon finely chopped jalapeno pepper
1/2 teaspoon italian seasoning
1/4 teaspoon peppercorn
1/4 teaspoon celery seed
1/4 teaspoon marjoram leaves
1/4 teaspoon freshly ground dried garlic
1/4 teaspoon fennel seed
1/8 teaspoon dried bay leaf
1/8 teaspoon thyme leaves
1/8 teaspoon sage
1/8 teaspoon chopped basil

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

*** Explore more V10 Vegetable Juice Recipes »

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