V10 Vegetable Juice

Another weapon in my war against high sodium store-bought juices. Drink it, or use it in veggie or tomato soup recipes.

• Ready In: 10 hrs 30 mins
• Serves: 10
• Yields: 6 pints

Ingredients

• THE JUICE

• 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

• THE SPICE BAG

• 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).