Home-made V8 Juice Recipe

Similar idea to the original V8 juice but using fresh ingredients. 

So much better tasting, better for you, and better value..

Drinking your vegetables indeed!

V8 juice, whether it comes in a can or a bottle, includes 8 ingredients: tomatoes, carrots, spinach, lettuce, watercress, parsley, celery and beet.

It can be frozen into cubes and added to smoothies for a nutritional boost or used in soups, stews and even chilies to replace tomato sauce.

Original V8 ingredients are tomatoes, carrots, spinach, lettuce, watercress, parsley, celery and beet. This version only contains 6 vegetables so is not technically V8 – more like a V6; although you can add the watercress and spinach if you wish. The taste in this recipe is very similar to the commercial stuff.

The process is a little more involved than simply making a vegetable smoothie or running some vegetables through a juicer.

The key step to making V8 juice at home is cooking the vegetables.

The whole process includes cooking, blending, processing the vegetables for the copycat V8 juice through a blender.

It’s just a few added steps to get a more juice-like consistency and develop a flavor that you’ll actually want to drink. This method also preserves all the nutrients of the vegetables at the same time.


Vegetables used in this homemade V8 juice recipe.

  • tomatoes
  • onion
  • garlic
  • beet
  • carrot
  • cucumbers

The original commercial V8 has a salty taste to it that is very distinct. The use of Worcestershire sauce in this homemade version is imperative to recreate that flavour.

  • honey
  • Worcestershire sauce
  • Tabasco sauce
  • fresh parsley


  1. Add olive oil to a large pot over medium-high heat. Once hot, add all the ingredients except for the cucumbers and parsley to the pot and bring to a simmer.
  2. Cook the vegetables on a low simmer for 30-45 minutes, stirring occasionally to break down the vegetables.
  3. Season to taste as needed with more salt, pepper, Worcestershire and Tabasco. Add the parsley and cucumber and turn off the heat.
  4. Transfer to a blender and give a quick blend to break up the big chunks of vegetables but it doesn’t have to be completely smooth. The mixture should be the consistency of a chunky, thick soup.
  5. Add up to one cup of filtered water to the blender to dilute it a bit.
  6. Now blend the mixture until smooth.
  7. Strain through a fine-mesh sieve. This will take a little more time but still result in a delicious tasting V8 copycat.
  8. When serving add some lemon juice for a little extra zing