Roasted Vegetable Soup

  1. In large stockpot melt over medium heat the butter and olive oil, add and saut about 20 minutes the potatoes, zucchini, corn, cabbage, onion and peppers.
  2. Add the following and simmer 30 minutes - 1 hour depending on desired tenderness: Add the tomatoes, tomato sauce vegetable broth green peas, red beans, green beans and water.
  3. Then flavor with the bouillon cubes, garlic, red pepper, black pepper and Lawry's salt.

butter, olive oil, potatoes, zucchini, corn, fresh cabbage, onion, red, tomatoes, tomato sauce, vegetable broth, sweet green peas, red beans, green beans, water, garlic, red pepper, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=139924 (may not work)

Another recipe

Switch theme