Southwest Roasted Vegetable & Black Bean Soup

Name: Southwest Roasted Vegetable & Black Bean Soup Recipe
Yield: 14
Ingredients: Meijer Naturals Italian Style Diced Tomatoes 2 cans; Meijer Naturals Whole Peeled Tomatoes 2 cans; Carrots chips raw 510 grams / 18oz; Parsnips 2 cup sliced thickly; Red Onion Raw 2 cups sliced thickly; Meijer Naturals Vegetable Broth 2 3/4c; Garlic .25 cup (remove); V8 Vegetable Juice Low Sodium 3 cups; Extra Virgin Olive Oil 6 tbsp; Simple Truth Black Beans 3 cans rinsed & drained; Salt to taste; Pepper black to taste; Cumin powder to taste; Curry powder to taste; Basil to taste; *balsamic vinegar 4 tbsp (optional)

Number of Servings: 14

Ingredients

Meijer Naturals Italian Style Diced Tomatoes, 2 cansMeijer Naturals Whole Peeled Tomatoes, 2 cansCarrots chips, raw, 510 grams / 18ozParsnips, 2 cup sliced thicklyRed Onion Raw 2 cups sliced thicklyMeijer Naturals Vegetable Broth, 2 3/4cGarlic, .25 cup (remove)V8 Vegetable Juice, Low Sodium, 3 cupsExtra Virgin Olive Oil, 6 tbspSimple Truth Black Beans, 3 cans rinsed & drainedSalt to tastePepper, black to tasteCumin powder to tasteCurry powder to tasteBasil to taste*balsamic vinegar, 4 tbsp (optional)

Directions

Set oven temperature to 400�
Combine vegetables, garlic and olive oil, mix well and place in shallow baking dish and roast one hour or until tender.

Remove vegetables from oven and blend or food process a little at a time with vegetable broth using up to 3 cups. Place pureed vegetable mixture into a pot and add seasonings to taste as well as black beans. Add v8 juice to thin soup to your taste using up to 3 cups.

Simmer for 15-20mins then add basil & balsamic vinegar and check seasonings. Simmer another 15 - 20 minutes.

Serve hot with whatever toppings you like.

Serving Size: 1.5c

Number of Servings: 14

Recipe submitted by SparkPeople user INDY_BRATT.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving