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V10 Vegetable Juice

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“Another weapon in my war against high sodium store-bought juices. Drink it, or use it in veggie or tomato soup recipes.”
READY IN:
10hrs 30mins
SERVES:
10
YIELD:
6 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop tomatoes, celery, and onion.
  2. Place them in crock-pot.
  3. Puree beets, apple, jalapeno, green pepper, cucumber, and zucchini.
  4. Pour mixture into crock-pot.
  5. Add broth and parsley.
  6. Stir mixture gently, then cover and cook on low 8-10 hours.
  7. Press mixture through a sieve.
  8. Return the extracted juice to crock-pot, put spice bag in with the juice, and cook on high for half an hour.
  9. If juice is too thin for your liking, thicken with 2 to 3 teaspoons cornstarch.
  10. Add remaining ingredients and cook for 15 minutes.
  11. Chill.
  12. (Makes a terrific soup base, also).

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