roasted veggie soup

Name: roasted veggie soup Recipe
Yield: 16
Ingredients: 3 cups roasted tomatoes; 2 cups roasted eggplant; 5 cups roasted carrots; 2 med onion diced; 4 tbs garlic; 2 teas veg base; 2 tbs chicken base; 10 cups h2o; fresh basil; salt and pepper

Number of Servings: 16

Ingredients

3 cups roasted tomatoes2 cups roasted eggplant5 cups roasted carrots2 med onion, diced4 tbs garlic2 teas veg base2 tbs chicken base10 cups h2ofresh basilsalt and pepper

Directions

roast tomatoes, carrots, eggplant,onions and garlic in oven at 425 until done
puree veggies and place in pot

Serving Size: 1 cup

Number of Servings: 16

Recipe submitted by SparkPeople user KIKID315.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 53.2
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 430.6 mg
Total Carbs: 12.9 g
Dietary Fiber: 3.2 g
Protein: 0.6 g

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