Tomato Soup With Artichokes, White Beans, and Roasted Peppers
Recipe: #13335
July 25, 2014
Categories: Artichokes, Sunday Dinner Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, more
"From Joesph Hallbeck, Sibley Station, Pequot Lakes, MN. if you want to be vegan use veggie base"
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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