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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.
- 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
- 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.
- (Makes a terrific soup base, also).