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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
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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. 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 |
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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