Bloody Mary Veggie Soup
This recipe for vegetable soup is just a little different. If you like a good Bloody Mary, you are going to love this vegetarian recipe. Bloody Mary mix in soup? Yes, I know it sounds odd, but it gives just the right amount of kick!
Over the years my vegetable soup recipe has evolved. It started with tomato puree like my mothers recipe, then I switched to home-canned tomatoes from the garden with chuck roast and vegetables. Eventually I switched to V8 Vegetable juice in place of the tomatoes. Finally a few years ago, on the suggestion of a friend, I tried the Mr. & Mrs. T’s Original Bloody Mary Mix. It was delicious and I’ve never looked back! It's a little spicy, so I stick with the original mix and not the spicy one. If you like more heat, you can always add some hot sauce of your choice to your bowl when it's served. For a delicious accompaniment, pair the soup with my Buttery Fire Crackers recipe.
I hope you enjoy this recipe as much as I have. It’ll spice up your lunch just fine.
Bloody Mary Veggie Soup
Yield:
3-4 quarts
Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
1 hour and 30 minutes
Ingredients:
1 bottle of Mr. and Mrs. T’s Original Bloody Mary Mix (1.75L)
1 container of Vegetable Broth (32oz)
3 ribs of celery, diced
4 large carrots, peeled and diced
4 medium potatoes, peeled and cubed
1 medium yellow onion, peeled and chopped
2 cups of cabbage, chopped, or more to taste
2 cups of frozen sweet corn
1 can of green beans (28oz)
1 medium sweet red pepper, seeds removed, cut in large pieces
Directions:
Wash and dice 3 ribs of celery.
Wash, peel and slice 4 carrots.
Wash, peel and cube 4 medium potatoes.
Peel and dice one medium yellow onion.
Wash and slice the cabbage into pieces. Use 2 cups of chopped cabbage or more to taste.
Place in the soup pot or Dutch Oven with one quart (32oz) of vegetable broth.
Boil until the vegetables are tender.
Add 2 cups of frozen corn.
Drain one 28 ounce can green beans and add to the pot.
Wash and remove seeds from sweet red pepper, cut into large pieces, then add it to the soup.
Next add the whole bottle (1.75L) of Bloody Mary Mix.
Let the soup simmer until the the liquid has reduced a little.
The sweet red pepper slices can be removed after the soup has cooked, if you prefer not to eat them.
It’s ready to ladle into bowls and serve while steaming hot.
Serve with my Buttery Fire Crackers or warm, crusty bread.
Tips and Tricks:
For the vegetable soup, you may use beef broth if you want to amp up the flavor, but the recipe will no longer be vegetarian.
If you want to speed up the process of making the soup, use frozen, mixed vegetables, frozen cubed potatoes, and mirepoix (carrots, onion, and celery).
Tools:
I’ve included links to some tools and equipment you might find useful for making this recipe.
