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Roasted Vegetable Soup

 Roasted Vegetable Soup
This veggie- and bean-packed soup will appease the heartiest of appetites.—Bean Education and Awareness Network, Scottsbluff, Nebraska
16 ServingsPrep: 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,

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).