This hearty Bloody Mary Soup with Beans comes together in about 30 minutes and is made all in one pot, making it a quick and easy weeknight meal that your family will love! You can switch up the ingredients based on what you have on hand or even use it as a ‘clean out the fridge’ meal to get rid of those pesky leftovers. Just imagine, a warming bowl of this deliciousness relying on the classic flavors of a Bloody Mary, but in soup form, it’s like a cozy hug for your taste buds!
Ingredients for Your Bloody Mary Soup with Beans
Let’s dive into the deeper side of this soup’s magic! Here’s what you’ll need:
- 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
How to Make This Bloody Mary Soup with Beans
Alright, time to roll up those sleeves! Let’s whip up this deliciousness!
In a Dutch oven, heat olive oil over medium-high heat. Once it’s shimmering, toss in the chopped onion, celery, carrot, and poblano pepper. Cook and stir for about 4-5 minutes until everything is crisp-tender.
Add the garlic in for that aromatic punch, cook for just 1 minute longer until fragrant.
Next, it’s time to stir in the broth, crushed tomatoes, and tomato paste. Bring it to a boil like, really let it bubble! Just when it starts boiling, reduce heat and let it simmer for about 15 minutes, covered. Your kitchen should smell heavenly by now!
After 15 minutes, add in the cannellini beans, vodka, Worcestershire sauce, and sugar. Give it a good stir and bring it back to a boil once more!
Now, reduce the heat and let it simmer uncovered for another 25-30 minutes, stirring occasionally. You want those vegetables to be tender and the flavors to really meld.
The finishing touches, stir in the lemon juice, horseradish, and a couple pinches of pepper. Taste it because, honestly, tasting is the most important part! Adjust with more salt, lemon, or pepper as needed.
If desired, when serving, sprinkle with fresh parsley and serve with celery ribs, lemon wedges, and a squirt of hot pepper sauce on the side for those who like an extra kick!
If you loved this Bloody Mary Soup with Beans, be sure to check out my Tuscan Chicken and Beans, my Classic Tomato Basil Soup, or my Arborio Rice and White Bean Soup!
Why This Recipe Works
Comfort Food
This soup is loaded with tons of flavor that’ll warm you from the inside out! It’s the kind of comforting, cozy bowl that makes you feel all sorts of happy, especially when paired with some crusty bread.
Quick & Easy
Seriously, this comes together in under 30 minutes! It’s a lifesaver for busy weeknights when you want something hearty but don’t have time to fuss. Bonus? Minimal cleanup required since you’re only using one pot!
Customizable
The best part is how flexible this recipe is. Want to make it vegetarian? Go ahead and switch the chicken broth for vegetable broth. Don’t have this vegetable? Toss in whatever you do have lying around. It’s seriously so forgiving!
Crowd-Pleaser
The whole family will love this. It’s got everything vegetables, protein, and a delicious broth that ties everything together. My kids never complain when I serve this up, and my picky eater even asks for seconds!
Make-Ahead Friendly
You can whip up a big batch of this soup and store it for later! It only gets better as it sits, so it’s perfect for meal prep. Just store it in an airtight container, and it’ll be ready for lunch or dinner on those days when you don’t feel like cooking.
Serving and Storage
How to Serve This Soup
This Bloody Mary Soup is perfect on its own, garnished with a sprinkle of parsley or some extra hot sauce! Pair it with:
- Crusty bread for dipping
- A fresh side salad
- Grilled cheese sandwiches for a cozy combo!
Storage Tips
You can store leftovers in the refrigerator for 3-4 days. Just let it cool completely before transferring it into an airtight container.
Reheating Instructions
To reheat, simply warm the soup gently on the stovetop over medium heat. Stir occasionally so it doesn’t burn! Alternatively, you can microwave it in a bowl, covered, in 1-minute intervals until heated through.
Freezer Friendly?
Yes! This soup is freezer-friendly. Just make sure to cool it down before storing in freezer-safe containers, and it’ll keep for about 3 months. When you’re ready to enjoy it, let it defrost in the refrigerator overnight before reheating.
Cooking is all about joy and connection for me. This is my go-to recipe when I need a little comfort or when I have friends over; it’s always a crowd-pleaser! You can use whatever you’ve got on hand, and I promise it always turns out amazing! Even the kids agree, this incredible dish gets seconds and thirds, and that, my friends, is a win!
There you have it, a warm, cozy, and incredibly tasty Bloody Mary Soup with Beans ready to become a staple in your kitchen. I can’t wait for you to try it out! Happy cooking! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Bloody Mary Soup with Beans
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This hearty and comforting Bloody Mary Soup with Beans comes together in about 30 minutes, making it a perfect weeknight meal.
Ingredients
- 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
Instructions
- In a Dutch oven, heat olive oil over medium-high heat. Once it’s shimmering, toss in the chopped onion, celery, carrot, and poblano pepper. Cook and stir for about 4-5 minutes until everything is crisp-tender.
- Add the garlic in for that aromatic punch and cook for just 1 minute longer until fragrant.
- Stir in the broth, crushed tomatoes, and tomato paste. Bring to a boil, then reduce heat and let it simmer for about 15 minutes, covered.
- After 15 minutes, add the cannellini beans, vodka, Worcestershire sauce, and sugar. Bring back to a boil once more.
- Reduce heat and let it simmer uncovered for another 25-30 minutes, stirring occasionally.
- Stir in lemon juice, horseradish, and pepper. Adjust with more salt, lemon, or pepper as needed.
- When serving, sprinkle with fresh parsley and serve with optional garnishes.
Notes
This soup is customizable. Feel free to use vegetable broth to make it vegetarian or swap beans based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg