Tomato Soup With Artichokes, White Beans, and Roasted Peppers

From Joesph Hallbeck, Sibley Station, Pequot Lakes, MN.

• Ready In: 3 hrs 30 mins
• 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

1. Place soaked beans in 2 quarts boiling water.
2. Add chicken base, Worcestershire sauce, Tabasco, balsamic vinegar, onion, and garlic.
3. Reduce heat and simmer until beans are tender, about 1 hour.
4. 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.
5. Remove peppers from oven and cover with moist towel.
6. When peppers have cooled, peel off charred skin and remove seeds and stems.
7. Chop peppers.
8. When beans are tender, add peppers and remaining ingredients.
9. Simmer for 20 to 30 minutes and serve.