Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 x nonstick cooking spray, 1 medium eggplant unpeeled, 2 medium zucchini, 1 large sweet potatoes, or yams peeled, and more.

Yes, Roasted Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Soup

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