Tomato Soup With Artichokes, White Beans, and Roast

Name: Tomato Soup With Artichokes, White Beans, and Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups white beans, soaked overnight, 2 quarts water, boiling, 2 tablespoons chicken base, 2 tablespoons Worcestershire sauce, and more.

Yes, Tomato Soup With Artichokes, White Beans, and Roasted Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Soup With Artichokes, White Beans, and Roasted Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions