Ingredients
1 tablespoon olive oil1 large onion, chopped1 medium green pepper, chopped5 garlic cloves, chopped3 cans (14-1/2 ounces each) stewed tomatoes, chopped1 bottle (33.8 ounces) spicy Bloody Mary mix1 carton (32 ounces) chicken broth1 tablespoon Worcestershire sauce1 teaspoon salt1/2 teaspoon hot pepper sauce1/2 teaspoon coarsely ground pepper6 ounces fresh baby spinach (about 7-1/2 cups) Additional Worcestershire and hot pepper saucePimiento-stuffed olives, optional
Preparation
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.
