The flavors of a Bloody Mary may seem an odd choice for a soup – but hear me out on this one! Bloody Mary seasoning is a salty, spicy mix of yummy – and you can use it for much more than your Sunday Brunch beverage. Most seasonings have Worcestershire, salt, cloves, garlic, onion, vinegar, and horseradish. When you add that to a delicious pork roast with a mountain of veggies, the outcome is phenomenal. Bloody Mary Pork Soup is perfect for a rainy day or just when you need some good ol’ comfort food.
I want to stress that I used Bloody Mary SEASONING not MIX – so it is not the big bottle that already has all the tomato juice in it and probably just needs alcohol added. The product I am referring to is something like this – Demitri’s Bloody Mary Seasoning – it comes in a variety of sizes but it should say that you have to add tomato juice to it to make Bloody Mary Mix. You can also use it in BBQ sauces or mix it in with ground beef for burgers.
Decided to use Wild Rice as the starch for this soup – you could do regular long grain rice or maybe potatoes or even a short pasta. The wild rice works because it can stand up to the bold flavors of soup. Next time I might go for a corn bread with it – I think that would be yummy too!
Now Let’s Get Cookin’!
Bloody Mary Pork Soup
- 2 lb Pork Roast quartered
- 4 qt Beef Stock divided
- 1 15 oz can Diced Tomatoes
- 3 Carrots diced
- 3 Celery Stalks chopped
- 3 Garlic Cloves minced
- 1 White Onion diced
- 1 cup White Mushrooms chopped
- ½ cup Bloody Mary Seasoning Sauce
- 2 tbsp Cornstarch
- 2 cups Wild Rice
- Prepare all of the ingredients.
- Add pork, 2 quarts beef stock, mushrooms, onions, garlic, celery, carrots, tomatoes and bloody mary sauce to the slow cooker. Secure lid and cook on low for 7½ hours.
- Add remaining beef stock and rice to a saucepan over medium-high. Cover with lid and cook for 18 minutes. Remove from heat, but do not remove lid. Leave until ready to serve.
- Remove pork from slow cooker and chop into bite-sized pieces. Remove ½ cup of stock. Return pork to slow cooker. Mix cornstarch with stock with a fork and add slurry to slowcooker. Stir to combine and secure lid for 15 minutes.
- Add portion of rice to a shallow bowl and ladle stew over top.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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