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Bloody Mary Soup with Beans

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
  • Total Time
    Prep: 20 min. Cook: 55 min.
  • Makes
    16 servings (4 quarts)


  • 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


  • 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.
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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