Tomato Soup With Artichokes, White Beans, and Roasted Peppers
- Ready In:
- 3hrs 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 2 cups white beans, soaked overnight
- 2 quarts water, boiling
- 2 tablespoons chicken 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 sugar
- 1 tablespoon basil, dried
- 1 tablespoon oregano
- 2 teaspoons thyme leaves
- 2 teaspoons celery seeds, ground
- 1 teaspoon white pepper
directions
- Place soaked beans in 2 quarts boiling water.
- Add chicken base, Worcestershire sauce, Tabasco, balsamic vinegar, 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.
- Chop peppers.
- When beans are tender, add peppers and remaining ingredients.
- Simmer for 20 to 30 minutes and serve.
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Reviews
-
Man, this makes a lot of soup! But what intensely flavorful soup it is! I made this exactly as posted, having intrigued by the unique ingredients (I've never had artichoke in soup before). This packs a lot of flavor and is sure to be a big hit on your table. Thanks for sharing this winner, Dienia! Made for Newest Zaar Tag Game.
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<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p>
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