Roasted Vegetable Soup

2 carrots (peeled) cut into bite size pieces
1 large onion cut into large chunks
1 red pepper - cut into long 1" strips
2 garlic cloves (unpeeled)
3 plum tomatoes (cut in half & seeds scooped out - put in soup pot)
2 cups tomato juice
2 can (10.75 oz) chicken broth
5 large red potatoes cleaned & cut into bite size chunks
salt & pepper to taste
1 t olive oil
1/4 of small head of cabbage (cut into bite size pcs)
1 can red kidney beans (drained)

I made this with the vegetables I had on hand. I think it'd be good with sweet potatoes, or just about any squash. Experiment with your own flavors.

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