Roasted Vegetable Soup

• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 3 medium diced potatoes, pre-grilled or roasted
• 1 large diced zucchini, pre-grilled or roasted
• 4 ears corn, pre-grilled or roasted, cut off cob
• 1 c. fresh cabbage, shredded
• 1 medium onion
• roasted red or green pepper, if desired
• 3 cans diced tomatoes with basil, garlic & oregano *
• 1 can tomato sauce
• 1 can vegetable broth
• 1 can small sweet green peas
• 1 can red beans
• 1 can green beans
• 1 can water
• 7 beef bouillon cubes
• 1 tsp. crushed garlic
• 3 tsp. crushed red pepper
• 2 tsp. black pepper
• 1 Tbsp. Lawry's salt

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)