VEGGIE TOMATO JUICE

Veggie Tomato Juice image

Gather fresh vegetables from your garden and blend this thick and mellow beverage. "A friend gave me the recipe years ago, and I've been making it ever since," says Marge Hodel of Roanoke, Illinois. "It's also wonderful in recipes that call for tomato juice."

Provided by Taste of Home

Time 2h

Yield 4-1/2 pints.

Number Of Ingredients 9

Ingredients

16 cups quartered ripe tomatoes (about 7 pounds)
3 cups coarsely chopped celery
2 large onions, sliced
2 cups coarsely chopped cooked peeled beets
1-1/2 cups coarsely chopped carrots
1 cup chopped fresh spinach
1/2 cup minced fresh parsley
2 tablespoons sugar
1 tablespoon salt

Steps:

In a Dutch oven or large kettle, combine all the ingredients; crush the tomatoes slightly. Bring to a boil. Reduced heat; cover and simmer for 1-1/2 hours or until vegetables are tender, stirring frequently. Cool. , Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir well before serving.

Nutrition Facts : Calories 100 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 669mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges