Taste of Home
Bloody Mary Soup
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 16 servings.
After entertaining, I had leftover Bloody Mary mix. I added chicken broth and veggies to come up with a blockbuster soup. Make it with your favorite mix. —Joanna Johnson, Flower Mound, Texas
Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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1 medium green pepper, chopped
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5 garlic cloves, chopped
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3 cans (14-1/2 ounces each) stewed tomatoes, chopped
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1 bottle (33.8 ounces) spicy Bloody Mary mix
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1 carton (32 ounces) chicken broth
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1/2 teaspoon hot pepper sauce
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1/2 teaspoon coarsely ground pepper
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6 ounces fresh baby spinach (about 7-1/2 cups)
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Additional Worcestershire and hot pepper sauce
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Pimiento-stuffed olives, optional
Directions
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1.
In a Dutch oven, heat oil over medium-high heat. Add onion and pepper; cook and stir until vegetables are tender, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes; cook 2 minutes.
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2.
Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
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3.
Stir in spinach; cook until it wilts, about 5 minutes. Soup will be chunky. Serve immediately with additional Worcestershire and hot pepper sauce. If desired, add olives to resemble eyes.
Nutrition Facts
1 cup: 64 calories, 1g fat (0 saturated fat), 1mg cholesterol, 805mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 2g protein.
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