Roasted Vegetable Soup

• 1 x nonstick cooking spray
• 1 medium eggplant unpeeled
• 2 medium zucchini
• 1 large sweet potatoes, or yams peeled
• 1 large potatoes unpeeled, white
• 2 large sweet red bell peppers
• 1 each leeks
• 1 teaspoon rosemary leaves dried
• 1 teaspoon marjoram dried
• 1/2 teaspoon sage leaves dried
• 1/2 teaspoon thyme dried
• 6 cloves garlic
• 1 can chickpeas (garbanzo beans) drained and rinsed, or 1 1/2 cups dried garbanzo beans, cooked
• 1 can red kidney beans drained and rinsed, or 1 1/2 cups dried red kidney beans, cooked
• 1 can black-eyed peas drained and rinsed, or 1 1/2 cups dried blackeye beans, cooked
• 4 cans vegetable stock or fatfree reducedsodium chicken broth
• 1/4 cup white wine dry , optional
• 2-3 teaspoons balsamic vinegar white
• 1 x salt and black pepper

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)