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Zucchini Soup Recipes

Name: Roasted Vegetable Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 16 servings (about 4 quarts).
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

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