Six-Vegetable Juice
You can never have too many beverage recipes, so give Six-Vegetable Juice a try. For 93 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 57 calories, 3g of protein, and 1g of fat each. 370 people found this recipe to be flavorful and satisfying. Head to the store and pick up tomatoes, celery, green pepper, and a few other things to make it today. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 88%, this dish is super. Try Vegetable Juice, Summer Fresh V6 Vegetable Juice, and Bloody Mary with Homemade Vegetable Juice for similar recipes.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup lemon juice
2 tablespoons chopped onion
1 tablespoon salt
1 to 1-1/2 small serrano peppers
5 pounds ripe tomatoes, peeled and chopped
1/2 cup water
Equipment:
dutch oven
sieve
Cooking instruction summary:
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. 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 HomeAugust/September 2000, p39 Nutritional Facts 1 serving (1 cup) equals 66 calories, 1 g fat (trace saturated fat), 0 cholesterol, 915 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, combine the first eight ingredients.
2. 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.
3. Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.
Nutrition Information:
covered percent of daily need
