Bloody Mary Soup with Beans
TOTAL TIME: Prep: 20 min. Cook: 55 min.
YIELD: 16 servings (4 quarts).
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
Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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2 celery ribs, chopped
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1 large carrot, finely chopped
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1 poblano pepper, seeded and chopped
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3 garlic cloves, minced
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1 carton (32 ounces) reduced-sodium chicken broth
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1 can (28 ounces) crushed tomatoes
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1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
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1/4 cup tomato paste
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2 cans (15 ounces each) cannellini beans, rinsed and drained
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1/4 cup vodka
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2 tablespoons Worcestershire sauce
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1/2 teaspoon sugar
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2 tablespoons lemon juice
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1 tablespoon prepared horseradish
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1/2 teaspoon pepper
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Minced fresh parsley, celery ribs, lemon wedges and hot pepper sauce, optional
Directions
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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.
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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.
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3.
Stir in lemon juice, horseradish and pepper. If desired, sprinkle servings with parsley and serve with celery ribs, lemon wedges and pepper sauce.
Nutrition 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.
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