Bloody Mary Soup with Beans Recipe

Bloody Mary Soup with Beans Recipe
Bloody Mary Soup with Beans Recipe photo by Taste of Home
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Bloody Mary Soup with Beans Recipe

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I love a good Bloody Mary, which inspired this recipe. The soup packs a spicy punch, and it'll warm you right up on a chilly day. —Amber Massey, Argyle, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 large carrot, finely chopped
  • 1 poblano pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1/4 cup vodka
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon pepper
  • Minced fresh parsley, celery ribs, lemon wedges and hot pepper sauce, optional

Directions

In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrot and poblano pepper; cook and stir 4-5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir in broth, tomatoes and tomato paste. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add beans, vodka, Worcestershire sauce and sugar; return to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until vegetables are tender, stirring occasionally.
Stir in lemon juice, horseradish and pepper. If desired, sprinkle servings with parsley and serve with celery ribs, lemon wedges and pepper sauce. Yield: 16 servings (4 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bloody Mary Soup with Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 cup (calculated without toppings) : 99 calories, 1g fat (0 saturated fat), 0 cholesterol, 405mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 4g protein.

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 large carrot, finely chopped
  • 1 poblano pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1/4 cup vodka
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon pepper
  • Minced fresh parsley, celery ribs, lemon wedges and hot pepper sauce, optional
  1. In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrot and poblano pepper; cook and stir 4-5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
  2. Stir in broth, tomatoes and tomato paste. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add beans, vodka, Worcestershire sauce and sugar; return to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until vegetables are tender, stirring occasionally.
  3. Stir in lemon juice, horseradish and pepper. If desired, sprinkle servings with parsley and serve with celery ribs, lemon wedges and pepper sauce. Yield: 16 servings (4 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bloody Mary Soup with Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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