Bloody Mary Soup

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  • 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) Uncle Walt’s Bloody Mary Mix
  • 1 carton (32 ounces) chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon Trail Blazer Wing & Hot 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

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. Yield: 16 servings.