A good Bloody Mary inspired this soup. It packs a punch to warm you up on a chilly day. For a meat-free meal, substitute veggie broth.
—AMBER MASSEY ARGYLE, TX
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) white kidney or 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
1. In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrot and 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, for 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. Garnish servings with optional ingredients as desired.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.