Roasted Tomato and Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* 1 tablespoon oil, olive * 1 medium onion(s), chopped * 1 stalk(s) celery, sliced * 1 medium carrot(s), chopped * 1 teaspoon garlic, minced * 3 can(s) broth, reduced-sodium chicken, 14 ounces each * 2 cup(s) squash, butternut, cut-up, peeled, and seeded * 14 1/2 ounce(s) tomatoes, fire-roasted, diced, or diced tomatoes, undrained * 1 can(s) beans, white kidney, 15-19 ounces, rinsed and drained * 1 small zucchini, halved lengthwise and sliced * 1 cup(s) broccoli florets * 1 tablespoon oregano, fresh, or 2 teaspoons dried oregano, crushed * 1/4 teaspoon salt * 1/4 teaspoon pepper, black * cheese, shredded Parmesan
This is from www.everydayhealth.com and it allows 8 portions:
Recipe Tip:
Slow Cooker Version: Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
Preparation
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user BUENO40.
Recipe Tip:
Slow Cooker Version: Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
Preparation
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user BUENO40.
Nutritional Info Amount Per Serving
- Calories: 97.2
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 769.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.4 g
- Protein: 5.6 g
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