ROASTED VEGETABLE SOUP

Roasted Vegetable Soup image

This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 18

Previous Next

Ingredients

1 medium eggplant, cut into 3/4-inch pieces
2 medium zucchini, cut into 3/4-inch pieces
2 large sweet red peppers, cut into 3/4-inch pieces
1/2 pound fresh mushrooms, quartered
1 large sweet potato, peeled and cut into 3/4-inch pieces
1 large potato, peeled and cut into 3/4-inch pieces
1 medium leek (white part only), sliced
6 garlic cloves, minced
4 cans (14-1/2 ounces each) vegetable or chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
2 to 3 teaspoons red wine vinegar
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps:

Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.

Nutrition Facts :

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #preparation #low-protein #main-dish #soups-stews #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #4-hours-or-less