Best Beefed Up Bloody Mary Soup Recipes

BLOODY MARY SOUP

Steps:

• 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.

BEEFED-UP BLOODY MARY SOUP

Steps:

• In a 2 qt saucepan, combine soup, broth, horseradish. Bring to barely a simmer, and allow to cook for 10-15 minutes to mellow the horseradish.
• Add Worcestershire, hot sauce and tomatoes and heat through.
• Squeeze lemon juice into soup to taste. I use the whole lemon, but start with half if you're not as big a lemon freak.
• Serve, garnishing each bowl with some fresh cracked pepper and a sprinkle of celery salt.

BLOODY MARY'S BEEF STEW

Steps:

• Put meat chunks and flour in a plastic bag (seal it!) and shake to coat.
• Heat oil in a large pot (Dutch oven, whatever you have). Add meat and brown, drain fat.
• Stir in Bloody Mary mix, water, onion, Worcestershire sauce, 1 bouillon cube, oregano, parsley, pepper, garlic powder, onion powder and bay leaf.
• Bring to boil, reduce heat and simmer (covered and stirring occasionally) for 1 - 1 1/4 hours or until meat is almost tender.
• Add potatoes, carrots, and celery. Taste broth to see if you need to add the second bouillon cube, or more of the other seasonings. (I add the bouillon in stages to monitor the salt).
• Return to boil, reduce heat and simmer (covered and stirring occasionally) for about 30 minutes, or until meat and veggies are tender. I always cut the potatoes too big so I end up checking them at 30 min and keep cooking until they are done. Throw away the bay leaf.
• Enjoy with crusty bread to soak up the juices.