MENU
JOIN
White Bean and Sausage Soup White Bean and Sausage Soup
Bean and Bacon Soup Bean and Bacon Soup
Chicken and Black Bean Soup Chicken and Black Bean Soup
Tomato Green Bean Soup Tomato Green Bean Soup
Chicken Soup with Beans Chicken Soup with Beans
Shrimp and Black Bean Soup Shrimp and Black Bean Soup
Potato Soup With Beans Potato Soup With Beans
Bloody Mary Soup Bloody Mary Soup
Bean and Pasta Soup Bean and Pasta Soup
Black Bean and Chicken Soup Black Bean and Chicken Soup
Chicken Lima Bean Soup Chicken Lima Bean Soup
Bloody Mary Bloody Mary
Chicken Bean Soup Chicken Bean Soup
Pasta Bean Soup Pasta Bean Soup
Bean Vegetable Soup Bean Vegetable Soup
Bean Soup with Sausage Bean Soup with Sausage
Black Bean Soup with Fruit Salsa Black Bean Soup with Fruit Salsa
Tomato Bean Soup Tomato Bean Soup
White Bean and Pasta Soup White Bean and Pasta Soup
Bean, Chicken and Sausage Soup Bean, Chicken and Sausage Soup

Bloody Mary Soup with Beans

0 | 0 Reviews
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

0 | 0 Reviews Add your review
Yield:16 servings (4 quarts)
Prep:20 min
Cook:55 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

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.
Loading Popular in the Community
Loading Reviews