BLOODY MARY SOUP

Bloody Mary Soup image

After entertaining, I had leftover Bloody Mary mix. I added chicken broth and veggies to come up with a blockbuster soup. Make it with your favorite mix. -Joanna Johnson, Flower Mound, Texas

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 16 servings.

Number Of Ingredients 14

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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

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.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 805mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.