Taste of Home
Roasted Vegetable Soup
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 16 servings (about 4 quarts).
This veggie- and bean-packed soup will appease the heartiest of appetites.—Bean Education and Awareness Network, Scottsbluff, Nebraska
Ingredients
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1 medium eggplant, cut into 3/4-inch pieces
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2 medium zucchini, cut into 3/4-inch pieces
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2 large sweet red peppers, cut into 3/4-inch pieces
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1/2 pound fresh mushrooms, quartered
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1 large sweet potato, peeled and cut into 3/4-inch pieces
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1 large potato, peeled and cut into 3/4-inch pieces
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1 medium leek (white part only), sliced
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6 garlic cloves, minced
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4 cans (14-1/2 ounces each) vegetable or chicken broth
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
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2 to 3 teaspoons red wine vinegar
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1 teaspoon dried rosemary, crushed
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1 teaspoon dried marjoram
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1/2 teaspoon rubbed sage
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1/2 teaspoon dried thyme
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Salt and pepper to taste
Directions
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1.
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.
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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.
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