Roasted Vegetable Soup

  1. Line large jelly roll pan with aluminum foil; spray with cooking spray.
  2. Cut eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to 1-inch pieces.
  3. Arrange vegetables on jelly roll pan; spray generously with cooking spray and sprinkle with combined herbs.
  4. Bake in preheated 425F (220C) oven until vegetables are browned and tender, about 30 minutes.
  5. Spray large saucepan with cooking spray; heat over medium heat until hot.
  6. Saute garlic until tender, 2 to 3 minutes.
  7. Add roasted vegetables, beans, vegetable broth, wine and vinegar; heat to boiling.
  8. Reduce heat and simmer, covered, 5 to 10 minutes.
  9. Season to taste with salt and pepper.

nonstick cooking spray, zucchini, sweet potatoes, potatoes, sweet red bell peppers, leeks, rosemary, marjoram dried, sage, thyme, garlic, chickpeas, red kidney beans, blackeyed peas, vegetable stock, white wine, balsamic vinegar, salt

Taken from recipeland.com/recipe/v/roasted-vegetable-soup-33934 (may not work)

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