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Six-Vegetable Juice

5 pounds ripe tomatoes, peeled and chopped
1/2 cup water
1/4 cup chopped green pepper
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lemon juice
2 tablespoons chopped onion
1 tablespoon salt
1 to 1-1/2 small serrano peppers

In a large Dutch oven or soup kettle, combine the first eight
ingredients. Remove stems and seeds if desired from peppers; add to
tomato mixture. Bring to a boil; reduce heat. Cover and simmer for 30

Printed from tasteofhome.com Jul 24, 2008

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Six-Vegetable Juice cont.

minutes or until vegetables are tender. Cool. Press mixture through a
food mill or fine sieve. Refrigerate or freeze. Shake or stir juice
well before serving.

Yield: 2 quarts.