Bloody Mary Soup with Beans

Name: Bloody Mary Soup with Beans
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 16 servings (4 quarts)
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) 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

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Cook: 55 min.

By Taste Of Home Editorial Team

Recipe by Amber Massey, Argyle, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Bloody Mary Soup with Beans

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Yield:16 servings (4 quarts)

Prep:20 min

Cook:55 min

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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) 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

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Directions

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.

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.