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Roasted Vegetable Soup
This veggie- and bean-packed soup will appease the heartiest of appetites.—Bean Education and Awareness Network, Scottsbluff, Nebraska
16 Servings
Prep: 25 min. Bake: 25 min.
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
Directions
Line two 15-in. x 10-in. x 1-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,
© Taste of Home 2011
2 of 2
Roasted Vegetable Soup
(continued)
Directions (continued)
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. Yield: 16 servings (about 4
quarts).
© Taste of Home 2011