Hearty Roasted Vegetable Soup

ROASTED VEGETABLES
2 C Yams peeled,rough dice
2 C Cabbage, chopped
1 1/2 C Potatoes, large dice
1 1/2 C Carrots, sliced diagonally about 1/2 inch pieces
1 C Celery, sliced diagonally about 1/2 inch pieces
1 1/2 Squash, large dice
1 C Onion, large dice
1 C Cherry Tomatoes, sliced in half
seasoned with 1 T. black pepper,
1 t. thyme,
2 T.basil,
3 cloves garlic - crushed
2 T. Extra light Virgin olive oil

SOUP BASE
2 C. low sodium vegetable broth,
1 t. bouillon granules
1 bay leaf
10 oz. can rotel tomatoes with green chilis
8 C. Water
TOP WITH
2 T. chopped fresh parsley
1/2 chopped scallions (green onion)
2 T. chopped chives

Preheat oven to 450. Spray roasting pan with Olive Oil Spray. Toss all fresh cut vegetables in pan.
Sprinkle seasonings over the top of the vegetables. Drizzle with olive oil and crushed garlic cloves.
Roast in oven for 20-25 minutes until cooked, but still a little crunchy, not mushy.
While Vegetables roast prepare soup base by adding broth bouillon, water, rotel & dried bay leaf Bring to a boil then reduce to simmer.
When vegetables are roasted, add to soup & simmer for 10 minutes. Top with chopped pasley, chives and green onion.

Makes 8 - 1 1/2 cup servings
Freezes well

Number of Servings: 8

Recipe submitted by SparkPeople user DIVAGURL.