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Veggie Tomato Juice
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16 cups quartered ripe tomatoes (about 7 pounds)
3 cups coarsely chopped celery
2 large onions, sliced
2 cups coarsely chopped cooked peeled beets
1-1/2 cups coarsely chopped carrots
1 cup chopped fresh spinach
1/2 cup minced fresh parsley
2 tablespoons sugar
1 tablespoon salt
In a Dutch oven or large kettle, combine all ingredients; crush the
tomatoes slightly. Bring to a boil. Reduced heat; cover and simmer
for 1-1/2 hours or until vegetables are tender, stirring frequently.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |