Veggie Tomato Juice Recipes

Steps:

• Add the tomatoes, carrot, celery, red bell pepper, salt, pepper, garlic, and water to a large pot and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes, or until vegetables are tender.
• Remove from heat, let cool for 10 minutes.
• Add mixture to a blender and add in the parsley. Blend until consistency is smooth.
• Serve chilled.
• Enjoy!

Steps:

• Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.

Steps:

• Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another large bowl or a pitcher. Divide vegetable juice evenly between 2 glasses. Serve each with a lemon wedge.