Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 83.9 Kcal (351 kJ) | ||
| Calories from fat | 6.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 1% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 356.05mg | 15% | |
| Potassium | 715.66mg | 15% | |
| Total Carbs | 17.74g | 6% | |
| Sugars | 10.65g | 43% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 3.43g | 7% | |
| Vitamin C | 43.8mg | 73% | |
| Iron | 0.6mg | 3% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 26.57 Kcal (111 kJ) | ||
| Calories from fat | 2.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 1% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 0% | |
| Sodium | 112.77mg | 15% | |
| Potassium | 226.66mg | 15% | |
| Total Carbs | 5.62g | 6% | |
| Sugars | 3.37g | 43% | |
| Dietary Fiber | 1.15g | 15% | |
| Protein | 1.09g | 7% | |
| Vitamin C | 13.9mg | 73% | |
| Iron | 0.2mg | 3% | |
| Calcium | 13.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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