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Roasted Vegetable Soup Recipe
Roasted Vegetable Soup Recipe photo by Taste of Home

Roasted Vegetable Soup Recipe

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This veggie- and bean-packed soup will appease the heartiest of appetites.—Bean Education and Awareness Network, Scottsbluff, Nebraska
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 16 servings


  • 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

Nutritional Facts


  1. 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, uncovered, at 425° for 25-30 minutes or until tender.
  2. 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).
Originally published as Roasted Vegetable Soup in Country Woman January/February 2000, p40

Nutritional Facts

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Reviewed Dec. 18, 2012

"So delicious. the flavors really come out. Very hearty and healthy!"

Reviewed Dec. 12, 2009

"this is the best soup I have ever tasted"

Reviewed Nov. 13, 2009

"My 19 year old son declared this soup to be "awesome"! Makes a large amount so this is great for family get-togethers or covered dish suppers. I used the chicken broth and substituted black beans for kidney beans. Great recipe."

Reviewed Oct. 22, 2009

"this is the best tasting soup. You don't miss the meat in it. you can add chicken if you want and it will be wonderful.

It is a great winter soup."

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