Name: Roasted Vegetable Soup
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Vegetable Soup

1. 1 medium eggplant, cut into 3/4-inch pieces -

2. 2 medium zucchini, cut into 3/4-inch pieces -

3. 2 large sweet red peppers, cut into 3/4-inch pieces -

4. 1/2 pound fresh mushrooms, quartered -

5. 1 large sweet potato, peeled and cut into 3/4-inch pieces -

6. 1 large potato, peeled and cut into 3/4-inch pieces -

7. 1 medium leek (white part only), sliced -

8. 6 garlic cloves, minced -

9. 4 cans (14-1/2 ounces each) vegetable or chicken broth -

10. 1 can (16 ounces) kidney beans, rinsed and drained -

11. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -

12. 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained -

13. 2 to 3 teaspoons red wine vinegar -

14. 1 teaspoon dried rosemary, crushed -

15. 1 teaspoon dried marjoram -

16. 1/2 teaspoon rubbed sage -

17. 1/2 teaspoon dried thyme -

18. Salt and pepper to taste -

How to cook deliciously - Roasted Vegetable Soup

1. Stage

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.

2. Stage

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.