Take Five Bella's Bloody Mary Soup - 11/15/2012

12:23 PM, Nov 15, 2012   |    comments
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 2 tbsp Olive oil 
1 small white onion, diced 
2 stalks celery, diced 
2 cups pickled vegetables (beans, asparagus, mushrooms) 
1-28 ounce can diced tomatoes 
3-4 dashes of Worcestershire sauce 
2 cups vegetable broth 
2 tsp horseradish 
Dash of celery salt 
Toasted pumpernickel bread for croutons (optional)

Heat olive oil in a soup stock pot.
Add onion and celery and cook until onions sweat.
Add remaining ingredients, except croutons and stir well to combine.
Bring to a boil then lower heat to a simmer.
Cook about 20 minutes, stirring occasionally.
Top with croutons.
Serve immediately.
Makes about 8 one cup servings.

Courtesy: Cindy Krzykwa

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