Roasted Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 carrots (peeled) cut into bite size pieces1 large onion cut into large chunks1 red pepper - cut into long 1" strips2 garlic cloves (unpeeled)3 plum tomatoes (cut in half & seeds scooped out - put in soup pot)2 cups tomato juice2 can (10.75 oz) chicken broth5 large red potatoes cleaned & cut into bite size chunkssalt & pepper to taste1 t olive oil1/4 of small head of cabbage (cut into bite size pcs)1 can red kidney beans (drained)
Preheat oven to 400 degrees. Cover a cookie sheet with foil. Spray lightly with oil. Place all the vegetables on the cookie sheet except the garlic cloves, coat lightly with olive oil spray & salt & pepper to taste. Place in oven & roast until veggies are browning & starting to blacken (about 40 minutes). Put the garlic cloves in with the rest of the veggies for last 15- 20 minutes. Meanwhile, while veggies are roasting, add tomato seeds (scooped from tomatoes), tomato juice, chicken broth & beans to soup pot & start cooking on low. When veggies are done roasting, cut them up as desired, & peel garlic & add all to soup pot & simmer for at least 30 minutes.
Serving Size: makes 6 1.5 cup servings
Serving Size: makes 6 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 210.3
- Total Fat: 0.8 g
- Cholesterol: 1.0 mg
- Sodium: 628.7 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 9.4 g
- Protein: 7.9 g
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