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). ---------------------------------------------------------------------------
Nutrition
Ingredients
