Bloody Mary Soup Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 tablespoon olive oil
1 large onion, chopped
1 medium green pepper, chopped
5 garlic cloves, chopped
3 cans (14-1/2 ounces each) stewed tomatoes, chopped
1 bottle (33.8 ounces) spicy Bloody Mary mix
1 carton (32 ounces) chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/2 teaspoon coarsely ground pepper
6 ounces fresh baby spinach (about 7-1/2 cups)
Additional Worcestershire and hot pepper sauce
Pimiento-stuffed olives, optional
Instructions
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.
Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
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.
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