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
Bloody Mary Soup with Beans Recipe photo by Taste of Home
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
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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Reviews