V10 Vegetable Juice

• THE JUICE
• 4 lbs fresh tomatoes
• 1/2 cup celery
• 1/4 cup onion
• 2 ounces beets, chopped
• 1/2 apple, chopped
• 1/2 jalapeno pepper, sliced
• 2 ounces green peppers, chopped
• 3 ounces cucumbers, chopped
• 1 small zucchini
• 1 cup vegetable broth (or beef broth)
• fresh parsley
• 2 tablespoons lemon juice
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt substitute
• 1/2 teaspoon mixed spice
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon Tabasco jalapeno sauce
• THE SPICE BAG
• 2 whole allspice
• 2 cloves
• 1 teaspoon dry onion flakes
• 1 teaspoon mild chile, chopped
• 1 teaspoon finely chopped jalapeno pepper
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon peppercorn
• 1/4 teaspoon celery seed
• 1/4 teaspoon marjoram leaves
• 1/4 teaspoon freshly ground dried garlic
• 1/4 teaspoon fennel seed
• 1/8 teaspoon dried bay leaf
• 1/8 teaspoon thyme leaves
• 1/8 teaspoon sage
• 1/8 teaspoon chopped basil

1. Chop tomatoes, celery, and onion.
2. Place them in crock-pot.
3. Puree beets, apple, jalapeno, green pepper, cucumber, and zucchini.
4. Pour mixture into crock-pot.
5. Add broth and parsley.
6. Stir mixture gently, then cover and cook on low 8-10 hours.
7. Press mixture through a sieve.
8. Return the extracted juice to crock-pot, put spice bag in with the juice, and cook on high for half an hour.
9. If juice is too thin for your liking, thicken with 2 to 3 teaspoons cornstarch.
10. Add remaining ingredients and cook for 15 minutes.
11. Chill.
12. (Makes a terrific soup base, also).

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Taken from www.food.com/recipe/v10-vegetable-juice-16463 (may not work)