Spicy V-8

V-8 (mildly spicy)

32 cups

 Ingredients:

16  cups water (4 quarts)

3 lbs. tomatoes

3 large beets

1.5 lbs. broccoli

3 -6 cups baby kale/spinach mix

1.5 green peppers

4  cloves garlic, unpeeled

2-3  teaspoons fresh horseradish root

6  Tablespoons fresh lemon juice

½ - ¾   cup sugar

1  Tablespoon + 1 teaspoon salt

2  teaspoons pepper

1 large onion

5  medium carrots

5  stalks celery

9 oz. Amore tomato paste

2  Tablespoons fresh basil

1  Tablespoon fresh oregano

½  teaspoon cumin

2  bay leaves

25 oz. can garbanzo beans, drained –or any other favorite bean mix          ( 2 ½ cups cooked )

1  cup of canned pumpkin

12 radishes

10  more cups water, add at end of cooking time, the next day

Instructions: 

1.  Do not peel or core the tomatoes.

2.  Do not peel the beets or carrots.

3.  Prepare vegetables minimally, mostly just washing them, you don’t even need to chop them.

4.  Wash and deseed the green peppers. 

5.  Peel the onion.

6.  Wash and use all the beet tops that you can.

7.  Peel the fresh horseradish root and grate or estimate a chunk or two for the measurement.

8.  Cut off the lowest part of the celery stalks and discard.

9.  Place all the ingredients and only the first 16 cups of water, into a large 12 quart stock pot.

(You’ll add the remaining 10 cups of water during the cooking time the next day.)

10.  Bring the mixture up to a low boil, over high heat.

11.  Lower the heat to a medium/ medium-low and simmer with a lid.

12.  Cook for 10-12 hours, adding more water, if needed, to cook the vegetables.

13.  Turn off heat allow to cool for 3.5 hours.  Refrigerate overnight.

14.  The next morning, put the entire batch through a blender; blending a little at a time.

15.  Add the remaining 10 cups water, or however much it takes to fill the stock pot back up to the top.  

16.  Cover with a lid and place pot over medium heat and simmer for 2.5 hours, stirring occasionally.

17.  Freezes very well.