V10 Vegetable Juice - cooking recipe

Ingredients

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

Preparation

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