Bloody Mary Bean Soup

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How about a hearty soup as your main dish in honor of Meatless Monday!  This one has a spicy kick as it goes down to warm your belly.  Soup sounds awefully wonderful to me as we are bracing ourselves for the bitter cold approaching (will be lucky to hit upper 20′s for the high here in the Big D of Texas.)  Excuse me while I tuck my PJ’s into my socks before bringing in my plants..

 
Bloody Mary Bean Soup

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INGREDIENTS:
1 tablespoon olive oil
1 large onion, diced
2 celery ribs, halved lengthwise and thinly sliced crosswise, plus extra ribs for garnish
3 garlic cloves, minced
1 large carrot, finely diced
1 Poblano pepper- seeds and ribes removed, chopped
1 (32-oz) container (4 cups) low sodium vegetable or chicken broth
1 (28-oz) can crushed tomatoes (fire-roasted, if available)
1 (15-oz) can fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
1/2 teaspoon sugar
2 (15-oz) cans white beans, such as cannellini or navy beans, drained and rinsed
1/4 cup Vodka
2 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish 
2 tablespoons fresh lemon juice
1/2 teaspoon pepper, to taste
3 tablespoons finely chopped parsley, for garnish
Lemon wedges and red hot sauce, for serving

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DIRECTIONS:
Heat the olive oil in a 4- to 6-quart Dutch oven over medium-high heat.  Add the onion, carrots, celery, poblano, and garlic- cook, stirring, for 5 minutes. Pour in the vegetable broth, tomato paste, and both cans tomatoes- bring to a boil. Reduce the heat and simmer for 15 minutes. Add the white beans, sugar, Vodka, and Worcestershire sauce and simmer until vegetables are tender, about 30 minutes. Stir in lemon juice, pepper, and horseradish.

Garnish with celery ribs and chopped parsley. Serve with additional horseradish, lemon wedges and hot sauce, as desired.

Nutrition Information
Serves 8; about 1 1/2 cups each
Calories: 208
Fat: 2.8 g
Carbohydrate: 32 g
Fiber: 10 g
Protein: 9.3 g

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