Best 5 Garden Vegetable Juice Recipes

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Looking for a healthy and refreshing way to kick-start your day or refuel after a workout? Our garden vegetable juice has you covered! This vibrantly colored juice is packed with essential vitamins, minerals, and antioxidants, providing a range of health benefits. From boosting your immune system to improving digestion and promoting radiant skin, our garden vegetable juice is a nutritional powerhouse that will leave you feeling energized and revitalized.

This article offers a collection of three unique garden vegetable juice recipes, each tailored to different taste preferences and dietary needs. The classic garden vegetable juice recipe is a well-balanced blend of carrot, celery, cucumber, and spinach, providing a crisp and refreshing taste. For those who prefer a sweeter option, the sweet garden vegetable juice recipe incorporates apple and pineapple, creating a delightful and nutritious combination. And for those looking for a spicy kick, the spicy garden vegetable juice recipe adds a touch of heat with the inclusion of ginger and cayenne pepper.

Whether you're a seasoned juicer or a beginner looking to incorporate more vegetables into your diet, our garden vegetable juice recipes are easy to follow and can be customized to your liking. So grab your juicer and let's embark on a journey of flavor and well-being!

Check out the recipes below so you can choose the best recipe for yourself!

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

SIX-VEGETABLE JUICE



Six-Vegetable Juice image

Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania

Provided by Taste of Home

Time 1h5m

Yield 2 quarts.

Number Of Ingredients 9

5 pounds ripe tomatoes, peeled and chopped
1/2 cup water
1/4 cup chopped green pepper
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lemon juice
2 tablespoons chopped onion
1 tablespoon salt
1 to 1-1/2 small serrano peppers

Steps:

  • In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool., Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.

Nutrition Facts : Calories 66 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.

GARDEN VEGETABLE JUICE



Garden Vegetable Juice image

Incredibly fresh and flavorful, this Garden Vegetable Juice is a great part of a healthy life style! It is loaded with vitamins and minerals!

Provided by Francine Lizotte

Categories     Non-Alcoholic Drinks

Time 10m

Number Of Ingredients 7

4 medium tomatoes, washed and quartered
1 large red pepper, seeded and ribs removed
3 large carrots, peeled and top removed
2 large celery ribs, ends removed and washed
1 large apple such as red delicious or gala, cored and peeled
1 c orange juice
1 Tbsp agave nectar, or to taste

Steps:

  • 1. Using a juicer, process the tomatoes, red pepper, carrots, celery and apple. Transfer into a pitcher.
  • 2. Add orange juice and agave nectar. Stir very well and serve immediately.
  • 3. Note: Add spices, fresh herbs or other ingredients of your choice
  • 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=7Xt-DcstXmY

HOMEMADE V-7 (NOT 8) GARDEN VEGETABLE JUICE BLEND



Homemade V-7 (not 8) Garden Vegetable Juice Blend image

Make your own garden vegetable juice that wallops the dang out of storebought. This is so easy to make even if it is a little time consuming. Since you control the sodium in the juice, it's a far healthier option than the one on store shelves!

Provided by Rebecca Lindamood

Number Of Ingredients 7

24 pounds tomatoes
1 pound carrots (scrubbed and diced)
1 head celery (scrubbed and diced)
1 cup diced onions
1 large bunch parsley
1 Tablespoon Kosher or sea salt (optional)
Bottled lemon juice (use the best stuff you can afford here.)

Steps:

  • Wash the tomatoes and slice a shallow wedge out of the top, stem-end of the tomato to remove the core. If they are small or average size tomatoes, cut into quarters. If they are large, cut into eighths. Add a couple cups of the chopped tomatoes at a time to a large, non-reactive (glass, enamel, and stainless steel are all good choices) stockpot over medium-low heat. Lightly break it up with a large spoon or potato masher. Continue adding tomatoes and breaking them up after each addition until all the tomatoes are in the pot. Add the carrots, celery, onion and parsley to the pot and stir to combine. Raise heat to medium high and bring to a boil, stirring frequently to prevent scorching and sticking. Lower heat and simmer for about 35 minutes, or until carrots and celery are mostly tender.
  • Position a strainer over a large bowl or another large, non-reactive stockpot. Ladle the vegetables and their juice into the strainer. Once everything has been strained, return the liquid you've collected to the (rinsed) stockpot. Juice the remaining vegetables (or process until smooth in a food processor or food mill.) Strain over the stockpot to remove seeds and peels. If using salt, stir it in now.
  • Heat juice to 190°F. DO NOT ALLOW TO BOIL! If you don't have a thermometer,190°F looks like a great deal of steam coming from the surface of the juice with no bubbles breaking the surface. Hold at this temperature for 5 minutes.
  • Add 1 Tablespoon of bottled lemon juice to each sterile* pint jar and 2 Tablespoons of bottled lemon juice to each sterile* quart jar you will fill. Ladle the hot juice into the jars leaving 1/4? of headspace. Wipe the rims of the jars and add the lids, then tighten the rings just until resistence is met.
  • *If you need help learning what this means or how to sterilize your jars, click here!
  • Fill your canner about halfway full of tepid water. Arrange the jars around the base of the canner and add water, if needed, to cover the jars by 2 inches. Cover and bring to a full, rolling boil. Start timing at that point. Process quarts for 40 minutes and pints for 35 minutes. Carefully transfer finished jars to a cooling rack or a towel on the countertop. Allow to cool overnight without disturbing the jars.
  • If the jars have sealed, the center of the lids will be tight when pressed gently. If the seal has failed, it will pop down and then back up when pressed. Any jars with failed seals should be stored in the fridge until used. The rest of the jars can be stored in a cool place such as a cupboard or basement for up to a year.

GARDEN VEGETABLE JUICE



Garden Vegetable Juice image

A delicious tomato juice drink flavoured with the classic garden aromatics of celery, carrot, onion, pepper and parsley. This recipe is from the Ball Blue Book.

Provided by Healthy Canning

Categories     Beverages

Time 2h20m

Number Of Ingredients 8

75 g celery ((diced. 3/4 cup. 2.5 oz. Measured after prep. About 2 medium stalks.))
100 g bell pepper ((seeded, diced. 3/4 cup. 3 oz. Measured after prep. About 1 medium bell pepper.))
100 g carrot ((peeled, diced. 3/4 cup. 3 oz. Measured after prep. About 1 medium bell pepper.))
100 g onion ((peeled, diced. 1/2 cup. 3 oz. Measured after prep. About 1 small to medium onion.))
5 g parsley ((fresh, chopped. 1/4 cup))
10 kg tomatoes ((22 lbs / about 65 medium))
1 tablespoon salt ((OR non-bitter, non-clouding salt sub)
lemon juice ((bottled OR citric acid))

Steps:

  • Wash and chop celery, add to a pot.
  • Wash, stem, seed and chop the bell pepper, add to pot.
  • Wash, peel and dice carrot, add to pot.
  • Wash, peel and chop onion, add to pot.
  • Wash, chop parsley, add to pot.
  • Wash, core and quarter the tomatoes, add to pot. (No need to peel or seed.)
  • Stir all to combine.
  • Put pot on burner, turn heat on, and bring to a simmer.
  • This first simmer will take a while, stir often while it is getting started.
  • Once a simmer is reached, let simmer for about 20 minutes or until carrot is soft.
  • Stir often to prevent sticking or scorching.
  • Pass through food mill (or a strainer) to get out tomato peel and seeds.
  • Put back in pot.
  • Add salt (optional).
  • Re-heat the juice, but don't let boil.
  • Ladle hot juice into heated half-litre (pint) OR litre (quart) jars.
  • Leave 2 cm (1/2 inch) headspace.
  • To half-litre jars, add 1/4 teaspoon citric acid OR 1 tablespoon lemon juice.
  • To litre (quart) jars, add 1/2 teaspoon citric acid OR 2 tablespoons lemon juice.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process half-litre (pint) jars for 35 minutes; litre (quart) jars for 40 minutes. Increase time as needed for your altitude.

Nutrition Facts : ServingSize 1 g, Calories 47 kcal, Carbohydrate 10 g, Protein 2 g, Sodium 259 mg, Fiber 3 g, Sugar 7 g

Tips for Making the Most Delicious Garden Vegetable Juice:

  • Choose the right vegetables: Use fresh, ripe vegetables that are in season for the best flavor and nutritional value. Aim for a mix of vegetables with different colors and nutrient profiles, such as carrots, tomatoes, celery, cucumbers, spinach, and kale.
  • Wash your vegetables thoroughly: Before juicing, wash your vegetables thoroughly to remove any dirt, pesticides, or bacteria. This will also help to preserve the nutrients in the juice.
  • Use a high-quality juicer: A good juicer will extract the maximum amount of juice from your vegetables and minimize the amount of pulp. If you don't have a juicer, you can also use a blender, but you'll need to strain the juice afterward to remove the pulp.
  • Add some herbs and spices: To enhance the flavor of your garden vegetable juice, add some fresh herbs or spices, such as basil, parsley, mint, ginger, or turmeric. These ingredients can help to balance the sweetness and acidity of the juice and add a boost of flavor and nutrients.
  • Drink your juice fresh: Garden vegetable juice is best enjoyed fresh. Store any leftover juice in an airtight container in the refrigerator for up to 24 hours. You can also freeze the juice for up to 3 months.

Conclusion:

Garden vegetable juice is a delicious and nutritious way to boost your intake of fruits and vegetables. It's a great source of vitamins, minerals, and antioxidants, and it can help to improve your overall health and well-being. By following these tips, you can make the most delicious and nutritious garden vegetable juice possible.

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