Mary Janes Bean Pot Soup Recipes

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BLOODY MARY SOUP WITH BEANS



Bloody Mary Soup with Beans image

I love a good Bloody Mary, which inspired this recipe. The soup packs a spicy punch, and it'll warm you right up on a chilly day. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 16 servings (4 quarts).

Number Of Ingredients 18

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

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrot and poblano pepper; cook and stir 4-5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in broth, tomatoes and tomato paste. Bring to a boil. Reduce heat; simmer, covered, 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., Stir in lemon juice, horseradish and pepper. If desired, sprinkle servings with parsley and serve with celery ribs, lemon wedges and pepper sauce.

Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 405mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

MARY JANE'S BEAN POT SOUP



Mary Jane's Bean Pot Soup image

Make and share this Mary Jane's Bean Pot Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Soups Crock Pot

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 large yellow onion, diced
3 stalks celery, diced
3 tablespoons minced garlic (about 9 cloves)
2 jalapeno chiles, stemmed, seeded, and chopped
4 medium carrots, diced
10 cups water
1 (20 ounce) package 15 bean mix, soaked overnight according to package directions
1 meaty ham bone (or 14 oz. pkg. smoked sausage, sliced)
1 (10 ounce) can Rotel Tomatoes
1 teaspoon ground ginger
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
  • Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
  • Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
  • *Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
  • To serve, reheat and add water or stock if it has become too thick.

Nutrition Facts : Calories 64.7, Fat 3.6, SaturatedFat 0.5, Sodium 621.6, Carbohydrate 8, Fiber 1.7, Sugar 2.7, Protein 1.1

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