9 large tomatoes
6 medium sized carrots not peeled
8 leaves fresh kale with stem
2 cups fresh baby spinach
2 large sweet onions
6 large fresh cloves of garlic, peeled
2 large red bell peppers
1 large green bell pepper
1 large beat peeled
8 medium size cabbage leaves
3 tbsp. Tabasco (add more if desired)
3 tbsp. Worcestershire sauce
4 tbsp. salt (add more if desired)
2 tbsp. pepper
red food coloring (add for desired color; optional)

Wash all vegetables. Blanch tomatoes, set aside. Chop the remaining vegetables into like sizes. Boil in large stew pot until fork tender - should be about 30 to 40 minutes. Strain vegetables and let cool ~ strain into another pot so you can save the water.

Now you are ready to turn your vegetables into V8 (take your time on this process to get the Perfect consistency).

Spoon vegetables into blender until glass is 3/4 full. Add 1/2 cup of the water you boiled the vegetables in. Mix until it turns into liquid form (don't worry if it's too thick - you can always add more water at the end). Transfer back to large pot. Repeat this process until all vegetables have been mixed and returned back to large pot.

Stir mixture over low heat while you add remaining ingredients (hot sauce, pepper, salt, etc.) Add more water until it has same consistency as V8.

Store in pitcher in refrigerator overnight. Enjoy!

Submitted by: Shannon Thomas