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Categories:
juice tomatoes celery onion beets apple pepper green peppers cucumbers zucchini vegetable broth parsley lemon juice sugar salt substitute mixed spice Worcestershire sauce jalapeno sauce SPICE BAG allspice cloves onion mild chile jalapeno pepper Italian seasoning peppercorn celery marjoram leaves garlic fennel seed bay leaf thyme sage basil
Viewed: 3 - Published at: 6 years agoIngredients
- 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
Method
- 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).
