Six-Vegetable Juice

Name: Six-Vegetable Juice
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 2 quarts.
Ingredients: 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. Cook: 30 min. + chilling

Makes

2 quarts

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

Six-Vegetable Juice Recipe photo by Taste of Home

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Ingredients

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

Directions

In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano 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.

Nutrition Facts

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

Six-Vegetable Juice

Ingredients

Directions

Nutrition Facts

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