Type what you have

Ingredients

• ✓ vegetable juice
• gelatin
• water
• worcestershire sauce
• garlic
• bay leaf
• onion
• celery

Instructions

1. 1 Fully dissolve gelatin in boiling water in a mixing bowl.
2. 2 Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Remove and discard the bay leaf and cloves.
3. 3 Stir onion and celery into vegetable juice.
4. 4 Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
5. 5 Refrigerate until set completely, about 1 hour.

By Barbara Zavadil

Ingredients

• ✓ vegetable juice
• tomato puree
• chicken broth
• heavy cream
• olive oil
• butter
• onion powder
• black pepper
• parmesan cheese
• bay leaf
• sugar

Instructions

1. 1 Pour vegetable juice, tomato puree, chicken broth, heavy cream, and olive oil in a slow cooker. Stir butter, onion powder, pepper, Parmesan cheese, bay leaves, and sugar into the juice mixture.
2. 2 Cook on High for 1 hour. Remove bay leaves to serve.

By Clarion123

Ingredients

• ✓ vegetable juice
• turkey sausage
• green bell pepper
• onion
• tomato
• instant rice
• mozzarella cheese

Instructions

1. 1 Cook sausage in a large skillet until no longer pink, 4 to 6 minutes. Drain off excess fat. Add bell pepper and onion; cook until crisp. Add diced tomatoes and vegetable juice; cook and stir until boiling.
2. 2 Remove from the heat and stir in rice. Cover the skillet and let stand until liquid is absorbed, 5 to 8 minutes.
3. 3 Sprinkle mozzarella cheese over sausage, tomato, and rice mixture. Cover again and let stand until cheese is melted.

By Red Gold

Ingredients

• ✓ vegetable juice
• brown sugar
• worcestershire sauce
• ground beef
• garlic powder
• onion powder
• ranch dressing mix
• sage
• salt
• black pepper
• bread crumb
• egg
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the vegetable juice, brown sugar, and Worcestershire sauce in a saucepan over medium heat; cook until the sauce thickens, about 10 minutes.
3. 3 Mix the ground beef, garlic powder, onion powder, ranch dressing mix, sage, salt, and pepper together in a large bowl. Gradually sprinkle the bread crumbs into the meat while mixing so the crumbs are distributed evenly throughout; add the egg and milk and continue mixing. Shape the mixture into a loaf and transfer to a loaf pan. Pour about half the sauce over the meatloaf.
4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cut the meatloaf into 6 even slices. Pour the remaining sauce over the slices to serve.

By Chihuahua Girl

Ingredients

• ✓ vegetable juice
• onion
• garlic
• vegetable oil
• instant rice
• chicken broth
• taco seasoning

Instructions

1. 1 Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
2. 2 Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
3. 3 Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.

By Ruth Schwab

Ingredients

• ✓ vegetable juice
• sweet cherry tomato
• celery
• red bell pepper
• salt
• black pepper
• sea salt
• black pepper
• red chile pepper
• lime
• ice cube
• worcestershire sauce
• hot pepper sauce
• soy sauce
• mexican lager

Instructions

1. 1 Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
2. 2 Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
3. 3 Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.

By John Mitzewich

Ingredients

• ✓ vegetable juice
• okra
• lima bean
• pea
• green bean
• great northern bean
• cannellini bean
• red kidney bean
• corn
• pepper
• salt
• cayenne pepper
• thyme
• beef bouillon
• italian seasoning
• tomato
• beef broth
• ground beef
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Ingredients

• ✓ vegetable juice
• vegetable oil
• instant rice
• onion
• green bell pepper
• tomato
• tomato sauce
• water
• sugar
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add rice, onion, and bell pepper; cook and stir until vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
2. 2 Stir in diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and black pepper; bring to a simmer, then reduce heat to medium-low, and simmer until liquid is absorbed, about 20 minutes more.

By Julie Gurganus

Ingredients

• ✓ vegetable juice
• dill pickle juice
• sriracha salt
• celery seed
• black pepper
• vodka
• lime juice
• horseradish
• hot pepper sauce
• bamboo skewer
• egg
• okra
• dill pickle
• ice cube
• celery

Instructions

1. 1 Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
2. 2 One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
3. 3 Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
4. 4 Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ vegetable juice
• vegetable oil
• onion
• green bell pepper
• red bell pepper
• chicken stock
• black bean
• turkey
• tomato
• garlic
• lemon juice
• cumin
• chili powder
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a large, heavy-bottomed pot over high heat. Cook and stir onion, green bell pepper, and red bell pepper in hot oil until softened, 2 to 3 minutes.
2. 2 Pour chicken stock into the pot and reduce heat to low. Stir vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno pepper, salt, and pepper into the stock. Raise heat to medium, bring the soup to a simmer, and cook until heated through and the flavors meld, 15 to 30 minutes.

By Marie Williams

Ingredients

• ✓ vegetable juice
• spinach
• fava bean
• vegetarian ground beef crumbles
• black pepper
• salt
• chili powder
• white vinegar
• white sugar
• pumpkin pie spice
• onion
• zucchini
• carrot
• broccoli
• okra
• pumpkin
• tomato

Instructions

1. 1 Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
2. 2 Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

By Dani

Ingredients

• ✓ vegetable juice
• chili sauce
• tomato sauce
• ground turkey
• mushroom
• celery
• green bell pepper
• sweet onion
• butter
• rolled oat
• hot pepper sauce
• black pepper
• salt
• oregano
• parsley
• sage
• worcestershire sauce
• sour cream
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg, vegetable juice, sour cream, Worcestershire sauce, sage, parsley, oregano, salt, black pepper, and hot pepper sauce in a large bowl. Stir in oats and allow to soak.
3. 3 Melt butter in a skillet over medium heat; cook and stir onion, bell pepper, and celery until softened, about 5 minutes. Stir vegetable mixture, mushrooms, and turkey into oat mixture; shape into a loaf and transfer to a broiling pan. Mix tomato sauce and chili sauce in a bowl; pour over turkey loaf.
4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ChefNan

Ingredients

• ✓ vegetable juice
• ground beef
• cabbage
• broccoli
• potato
• onion
• carrot
• pea
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Transfer ground beef to the bottom of a slow cooker. Layer cabbage, broccoli, potatoes, onion, carrots, and peas, one by one, on top of the meat. Pour vegetable juice over top. Season with salt and pepper.
3. 3 Cover and cook until vegetables are tender, 6 to 8 hours on Low, gently stirring after a few hours of cooking.

By Lise Fournier

Ingredients

• ✓ vegetable juice
• black pepper
• salt
• cumin
• green chili
• tomato
• corn
• black bean
• water
• baby carrot
• red bell pepper
• fingerling potato
• garlic
• onion
• celery
• olive oil
• ham bone

Instructions

1. 1 Place ham bone in a large slow cooker.
2. 2 Heat olive oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; sauté until onion is translucent, about 5 minutes. Add to slow cooker.
3. 3 Sauté potatoes, bell pepper, and carrots in the same saucepan until coated in oil, about 1 minute; transfer to the slow cooker. Add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover slow cooker.
4. 4 Cook on High until warm, 45 to 60 minutes. Reduce heat to Low; continue cooking for 5 to 6 hours.
5. 5 Remove ham bone from soup; separate meat from the bone. Add meat to soup; discard bone. Cover soup and refrigerate 8 hours to overnight. Discard thick fat on top of soup; reheat then serve.

By kawailani

Ingredients

• ✓ vegetable juice
• kosher salt
• chicken broth
• bay leaf
• black pepper
• parsley
• chili powder
• dijon mustard
• worcestershire sauce
• lemon juice
• vegetable broth
• tomato
• onion
• celery
• carrot
• ham bone
• ham
• 15-bean soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
3. 3 Drain beans and transfer to a large pot. Fill with enough water to cover by about 1 inch; bring to a boil over medium heat. Reduce the heat to low and simmer for 30 minutes. Drain.
4. 4 Add ham, ham bone, carrots, celery, onion, and undrained diced tomatoes to the pot. Stir in vegetable broth, vegetable juice, lemon juice, Worcestershire sauce, Dijon, chili powder, parsley, pepper, and bay leaves. Pour in enough chicken broth to cover ingredients and simmer over low heat, stirring occasionally and adding more chicken broth as needed, for about 8 hours.
5. 5 Remove and discard ham bone and season soup with salt. Continue to simmer for 1 to 2 hours. Remove bay leaves before serving.
6. 6 Serve and enjoy!

By BenevolentEmpress