Bloody Mary Soup with Beans
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
Total TimePrep: 20 min. Cook: 55 min.
Makes16 servings (4 quarts)
- 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) 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
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 cup (calculated without toppings) : 99 calories, 1g fat (0 saturated fat), 0 cholesterol, 405mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 4g protein.
Originally published as Bloody Mary Bean Soup in Holiday & Celebrations Cookbook 2014
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