Tomato Soup With Artichokes, White Beans, and Roasted Peppers

"From Joesph Hallbeck, Sibley Station, Pequot Lakes, MN."
 
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Ready In:
3hrs 30mins
Ingredients:
17
Serves:
8
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ingredients

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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

  1. 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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RECIPE SUBMITTED BY

<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p> 8726272"
 
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