Six-Vegetable Juice Recipe

4.5 2 3
Six-Vegetable Juice Recipe
Six-Vegetable Juice Recipe photo by Taste of Home
Publisher Photo

Six-Vegetable Juice Recipe

Read Reviews
4.5 2 3
Publisher Photo
Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min. + chilling

Ingredients

  • 5 pound 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*

Directions

In a large Dutch oven or soup kettle, combine the first eight ingredients. Remove stems and seeds if desired form peppers; add to tomato mixture. Bring to a boil; reduce heat. Cover and simmer for 30 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Six-Vegetable Juice in Taste of Home August/September 2000, p39

Nutritional Facts

1 cup: 66 calories, 1g fat (0 saturated fat), 0 cholesterol, 915mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 3g protein.

  • 5 pound 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*
  1. In a large Dutch oven or soup kettle, combine the first eight ingredients. Remove stems and seeds if desired form peppers; add to tomato mixture. Bring to a boil; reduce heat. Cover and simmer for 30 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Six-Vegetable Juice in Taste of Home August/September 2000, p39

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Reviews forSix-Vegetable Juice

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MY REVIEW
karlaleuchs User ID: 3379366 25233
Reviewed Sep. 1, 2009

"This is the best homemade tomato juice that I have tasted. I don't like hot/spicy juice so I omitted the serano peppers. I too canned my juice so I skipped the salt when boiling it and added the 1/2 tsp canning salt to the pints. My husband hesitant when I told him I was going to try making tomatoe juice. After tasting, he wants me to make more. I can always count on Taste of Home for great recipes."

MY REVIEW
kristel.stephany User ID: 1297156 99266
Reviewed Jul. 26, 2009

"This is a fantastic recipe...I've passed it along to many friends and family members. I cook my hot peppers (I use jalapenos because I grow them in my garden and have them on hand) with the vegetables, but pull them out before running the mixture through a food mill. Instead of refrigerating or freezing, I can my juice. I omit the salt and add 1 tsp. canning salt to each quart jar before pouring in the juice. It turns out delicious! Great over ice, made into a Bloody Mary, or in my favorite chili recipe! Thanks for a keeper of a recipe!!! "

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