VEGGIE TOMATO JUICE
Source of Recipe
Taste of Home Magazine
Exchanges
Yield: 4-1/2 pints
16 c. quartered ripe tomatoes (about 7 lbs.)
3 c. coarsely chopped celery
2 large onions sliced
2 c. coarsely chopped carrots
1 c. chopped fresh spinach
1/2 c. minced fresh parsley
2 T. sugar
1 T. salt
In a Dutch over or large kettle, combine all ingredients; crush tomatoes slightly. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender, stirring frequently. Cool. Pres mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir well before serving.
One 6-oz. serving equals: 100 calories�1 gm fat (trace saturated)�o cholesterol�669 mg sodium�23 gm carbohydrate�5 gm fiber�4 gm protein ++++ Exchanges 1 starch�1 vegetable
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