Low Sodium Vegetable Juice Recipe

This homemade vegetable juice blends ripe tomatoes, carrots, celery, and green pepper for a naturally rich flavor. With no added salt, it’s kidney-friendly and ideal for those following a DASH diet. Fresh lemon juice adds brightness, and a touch of mild pepper gives gentle warmth. It’s simple to prepare and much healthier than store-bought juices.

Ingredients Needed

• 5 pounds ripe tomatoes: peeled and chopped, naturally sweet.
• ½ cup water: to help cook vegetables evenly.
• ¼ cup chopped green pepper: adds fresh, mild flavor.
• ¼ cup chopped carrot: adds natural sweetness and color.
• ¼ cup chopped celery: for crisp, mild flavor without added sodium.
• ¼ cup lemon juice: fresh, adds bright acidity.
• 2 tablespoons chopped onion: for mild savory depth.
• 1-1½ small serrano peppers: seeds removed for less heat, optional.

How To Make Low Sodium Vegetable Juice

Cook Vegetables:
Place tomatoes, water, green pepper, carrot, celery, lemon juice, onion, and serrano pepper in a large pot. Bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes until vegetables are soft.

Blend and Strain:
Allow mixture to cool slightly. Press through a food mill or fine mesh sieve to remove skins and seeds, creating a smooth juice.

Chill and Serve:
Pour juice into jars or bottles. Refrigerate and shake or stir before serving.

Recipe Tips

• Use fully ripe tomatoes for the best natural sweetness.
• Remove serrano pepper seeds if you prefer mild flavor.
• Chill thoroughly before drinking for the most refreshing taste.
• No added salt makes this heart-healthy and kidney-friendly.
• Can be enjoyed plain or used as a base for soups.

How to Store & Reheat

• Room Temperature: Not recommended; keep chilled.
• Fridge: Store in airtight jars for up to 4 days. Shake before serving.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge and stir before drinking.

Nutrition Facts (per 1-cup serving, approx.)

• Calories: 45
• Sodium: 25 mg
• Protein: 2 g
• Fat: 0 g
• Carbs: 10 g
• Fibre: 2 g
• Sugar: 6 g

FAQs

Is homemade vegetable juice better than store-bought?
Yes. Homemade juice has no added salt or preservatives and is naturally heart-healthy.

Can I use canned tomatoes instead of fresh?
Yes, choose no-salt-added canned tomatoes to keep it low sodium.

How do I make it less spicy?
Skip or reduce the serrano pepper. The juice will still taste fresh and bright.

Can I use this juice in cooking?
Yes, it works well as a low sodium base for soups or sauces.

Try More Recipes:

• Low Sodium Tomato Juice Recipe
• Low Sodium Guacamole Dip
• Low Sodium French Onion Dip

Low Sodium Vegetable Juice Recipe

Recipe by Evelyn ReedCourse: DrinksCuisine: AmericanDifficulty: Easy

Servings

8 cups

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

45

kcal

A fresh, heart-healthy vegetable juice made with ripe tomatoes, carrots, and lemon for natural flavor without added salt. Perfect for a low sodium lifestyle.

Ingredients

• 5 pounds ripe tomatoes, peeled and chopped
  

• ½ cup water
  

• ¼ cup chopped green pepper
  

• ¼ cup chopped carrot
  

• ¼ cup chopped celery
  

• ¼ cup lemon juice
  

• 2 tablespoons chopped onion
  

• 1–1½ small serrano peppers, seeds removed (optional)
  

Directions

• Combine all ingredients in a large pot. Bring to a boil.
  
• Reduce heat, cover, and simmer 30 minutes until vegetables are tender.
  
• Cool slightly and press through a food mill or fine sieve.
  
• Refrigerate or freeze. Shake or stir before serving.