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Tomato Soup With Artichokes, White Beans, and Roasted Peppers

Here's how you make Tomato Soup With Artichokes, White Beans, and Roasted Peppers
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  • Servings: 8
  • Prep: 30m
  • Cook: 3h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 cups dry white beans (soaked overnight)
  • 2 quarts water, boiling
  • 2 tablespoons chicken bouillon granules (base)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 3 tablespoons balsamic vinegar
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 3 bell peppers, roasted
  • 28 ounces diced tomatoes
  • 10 ounces artichoke hearts, chopped
  • 1 tablespoon granulated sugar
  • 1 tablespoon basil, dried
  • 1 tablespoon oregano
  • 2 teaspoons thyme leaves
  • 2 teaspoons celery seeds, ground
  • 1 teaspoon white pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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