Roasted Tomato And Black Bean Soup

• 2 lb plum tomatoes, cored and halved
• 2 med carrots, sliced
• 1 large parsnip, sliced
• 1 small red onion, sliced
• 8 garlic cloves
• 1 1/2 T evoo
• 2-3 c vegetable broth
• 3 c cooked black beans (2 15-oz cans)
• 1/2 t oregano
• 1/2 t salt
• 1/4 t black pepper
• 2 t balsamic vinegar

1. 400 degrees.
2. place tomatoes, carrots, parsnips, onion and garlic in large bowl.
3. add 1 T evoo and coat well.
4. bake in shallow baking dish ~1 hour until vegetables are soft.
5. transfer to food processor, use chicken stock to remove and stuck on bits of vegetables and add to processor.
6. process vegetables til smooth and transfer to saucepan.
7. stir in beans, oregano, s/p.
8. add up to one more cup of broth if necessary.
9. bring to simmer and simmer 15 min.
10. stir in vinegar, remaining evoo.

tomatoes, carrots, parsnip, red onion, garlic, t, vegetable broth, black beans, oregano, salt, black pepper, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-and-black-bean-soup-52355001 (may not work)