V10 Vegetable Juice Recipe

Name: V10 Vegetable Juice
Prep time: 30 min
Cook time: 630 min
Total time: 660 min
Yield: Serves 1 or more
Ingredients: Fresh Tomatoes; 2 stalks celery; 1/2 medium onion; 1 medium beet; 1 medium apple; Jalapeno Pepper; Green Peppers; Cucumbers; 1 medium zucchini; Vegetable Broth; Fresh Parsley; Lemon Juice; Sugar; Salt Substitute; Mixed Spice; Worcestershire Sauce; Tabasco Jalapeno Sauce; Allspice; Cloves; Dry Onion Flakes; Mild Chile; Italian Seasoning; Peppercorn; Celery Seed; Marjoram Leaves; Dried Garlic; Fennel Seed; Dried Bay Leaf; Thyme Leaves; Sage

Conquer your craving for healthy, low-sodium juice with this incredible V10 Vegetable Juice recipe! This vibrant blend is packed with flavor and nutrients, perfect for sipping on its own or using as a secret weapon to elevate your veggie or tomato soup. Made with fresh, wholesome ingredients, it's a delicious way to boost your daily intake of fruits and vegetables.

Prep Time 30 mins

Cook Time 630 mins

Calories 53.8 kcal

Protein 4g

Rating 0.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for V10 Vegetable Juice

Fresh Tomatoes
2 stalks celery
1/2 medium onion
1 medium beet
1 medium apple
Jalapeno Pepper
Green Peppers
Cucumbers
1 medium zucchini
Vegetable Broth
Fresh Parsley
Lemon Juice
Sugar
Salt Substitute
Mixed Spice
Worcestershire Sauce
Tabasco Jalapeno Sauce
Allspice
Cloves
Dry Onion Flakes
Mild Chile
Italian Seasoning
Peppercorn
Celery Seed
Marjoram Leaves
Dried Garlic
Fennel Seed
Dried Bay Leaf
Thyme Leaves
Sage
Basil

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this V10 Vegetable Juice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make V10 Vegetable Juice

Chop 1 lb tomatoes, 2 stalks celery, and 1/2 medium onion.
Place chopped tomatoes, celery, and onion in a slow cooker.
Puree 1 medium beet, 1 medium apple, 1/2 jalapeno pepper, 1 green bell pepper, 1 cucumber, and 1 medium zucchini in a blender until smooth.
Pour the pureed mixture into the slow cooker.
Add 2 cups vegetable broth and 1/4 cup chopped fresh parsley.
Gently stir the mixture, cover, and cook on low for 8-10 hours or until vegetables are tender.
Press the mixture through a fine-mesh sieve to remove solids, reserving the juice.
Return the extracted juice to the slow cooker. Add a spice bag containing your desired spices (e.g., 1 tsp black pepper, 1/2 tsp garlic powder, pinch of cayenne pepper). Cook on high for 30 minutes.
If the juice is too thin, thicken it with 2-3 teaspoons cornstarch mixed with 2 tablespoons of cold water. Stir until thickened.
(Optional) Add any remaining desired ingredients (such as lemon juice, herbs) and cook for another 15 minutes.
Allow the juice to cool completely before chilling for at least 2 hours for optimal flavor.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

30g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Beverages Lunch Fruit Vegetables American Canadian Southern United States Easy European Refrigerator Diabetic Holiday Event Picnic English Crock Pot Slow Cooker Food Processor Blender Dietary Spicy Californian Oamc Freezer Make Ahead Inexpensive Taste Mood To Go Equipment Small Appliance Number Of Servings Presentation Served Cold