Roasted Vegetable Soup
Yield
1 potPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ½ | teaspoon |
sage leaves
dried |
*
|
| ½ | 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 |
*
|
| ¼ | cup |
white wine
dry , optional |
*
|
| 2-3 | teaspoons |
balsamic vinegar
white |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
| 5 | ml |
rosemary leaves
dried |
|
| 5 | ml |
marjoram
dried |
*
|
| 2.5 | ml |
sage leaves
dried |
*
|
| 2.5 | ml |
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 |
*
|
| 59 | ml |
white wine
dry , optional |
*
|
|
balsamic vinegar
white |
|
||
| 1 | x |
salt and black pepper
|
*
|
Directions
Line large jelly roll pan with aluminum foil; spray with cooking spray.
Cut eggplant, zucchini, sweet and white potatoes, peppers and leek into ¾ to 1-inch pieces.
Arrange vegetables on jelly roll pan; spray generously with cooking spray and sprinkle with combined herbs.
Bake in preheated 425℉ (220℃) oven until vegetables are browned and tender, about 30 minutes.
Spray large saucepan with cooking spray; heat over medium heat until hot.
Sauté garlic until tender, 2 to 3 minutes.
Add roasted vegetables, beans, vegetable broth, wine and vinegar; heat to boiling.
Reduce heat and simmer, covered, 5 to 10 minutes.
Season to taste with salt and pepper.
