Tomato Soup With Artichokes, White Beans, and Roasted Peppers

8
Servings
30m
Prep Time
3h
Cook Time
3h 30m
Ready In


"From Joesph Hallbeck, Sibley Station, Pequot Lakes, MN. if you want to be vegan use veggie base"

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

Place soaked beans in 2 quarts boiling water. Add chicken base, Tabasco, onion, and garlic.

Step 2

Reduce heat and simmer until beans are tender, about 1 hour.

Step 3

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.

Step 4

Remove peppers from oven and cover with moist towel.

Step 5

When peppers have cooled, peel off charred skin and remove seeds and stems.

Step 6

Chop peppers.

Step 7

When beans are tender, add peppers and remaining ingredients.

Step 8

Simmer for 20 to 30 minutes and serve.

Tips & Variations


No special items needed.

Related

ForeverMama

I loved the roasted red peppers that make part of this soup. I didn't wind up using the artichokes, but otherwise followed as writen. The celery seed added a bit of bitterness, but would either leave out or diminish the amount. Healthy soup that I will be enjoying for my work lunch tomorrow. Thank you Dieniab for sharing.

review by:
(2 Mar 2020)