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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