Roasted Heirloom Tomato Soup with Good Mother Stallard Beans

Recipe by Twyla Teitzel

Really fresh heirloom tomatoes come alive with roasting, adding a rich flavor and inviting aroma. And the Good Mother Stallard beans (found in our September Nurish Box) add a wonderful depth to make it a satisfying meal.


  • 4 pounds fresh heirloom tomatoes
  • 1½ large red onion - medium diced
  • 4 cloves fresh garlic - peeled left whole
  • 3 bell peppers of various colors - medium diced
  • ¼ cup Balsamic vinegar
  • Dried red pepper flakes – optional
  • 3 cups cooked (from approximately 1 cup dry) Chili Smith Family Foods Good Mother Stallard beans drained, reserve broth/aquafaba
  • Fresh basil leaves
  1. Preheat oven to 400°F
  2. Prep and quarter tomatoes, placing in large bowl
  3. Add onion, garlic and bell peppers
  4. Drizzle on balsamic
  5. Sprinkle on pepper flakes, if desired
  6. Gently lift from bottom of bowl to mix – best done with washed hands
  7. Spread evenly on roasting pan with parchment paper liner
  8. Roast uncovered in 400°F oven for 45 minutes — turn off oven and allow to rest in oven for 15 minutes
  9. When cool enough to handle, transfer to pot or processor and puree — skins and all
  10. With the pureed tomato mixture in the pot, add beans and stir — if more liquid is needed, use broth/aquafaba
  11. Heat on low until the beans are warmed through
  12. Garnish with fresh basil leaves

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