Roasted Vegetable Soup

• 2 large onions (I used yellow)
• 3 stalks celery
• 3 zucchini
• 2 cups summer squash, about
• 1 -2 cup baby carrots, cut in half
• 1 -2 cup shredded green cabbage
• 1 -2 cup mushroom, quartered
• 1 cup fresh green beans, about 1 inch pieces
• 1 quart chicken broth or 1 quart vegetable broth (can use more for more liquid)
• 1 (15 ounce) can stewed tomatoes
• 14 cup chopped basil, about
• 2 tablespoons chopped chives
• 2 tablespoons chopped fresh oregano
• 2 -4 cloves garlic, chopped
• salt and pepper

1. Coarsely chop vegetables into bite size pieces.
2. Spread out veggies on the 2 pans.
3. Spray with olive oil or Pam.
4. Roast in a 500 degree oven for 25 minutes, stir, and bake for 25 more minutes.
5. Put 1 qt chicken broth in stockpot.
6. Add remaining ingredients and roasted veggies.
7. Heat through.

onions, stalks celery, zucchini, summer squash, baby carrots, green cabbage, mushroom, fresh green beans, chicken broth, tomatoes, basil, chives, fresh oregano, salt

Taken from www.food.com/recipe/roasted-vegetable-soup-60661 (may not work)