Tomato Soup With Artichokes, White Beans, and Roasted Peppers
July 25, 2014
"From Joesph Hallbeck, Sibley Station, Pequot Lakes, MN. if you want to be vegan use veggie base"
- Serving Size: 1 (254.2 g)
- Calories 91.8
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 17 mg
- Sodium - 103.9 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 5.5 g
- Sugars - 8.6 g
- Protein - 5.3 g
- Calcium - 66.9 mg
- Iron - 2.4 mg
- Vitamin C - 80.7 mg
- Thiamin - 0.1 mg
Place soaked beans in 2 quarts boiling water. Add chicken base, Tabasco, onion, and garlic.
Reduce heat and simmer until beans are tender, about 1 hour.
Meanwhile, place bell peppers on a baking sheet and roast in a 450 degree Fahrenheit oven,turning occasionally, until outer skin is charred, about 20 to 30 minutes.
Remove peppers from oven and cover with moist towel.
When peppers have cooled, peel off charred skin and remove seeds and stems.
When beans are tender, add peppers and remaining ingredients.
Simmer for 20 to 30 minutes and serve.
Tips & Variations
No special items needed.