Hearty Roasted Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 140.3
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 329.0 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Hearty Roasted Vegetable Soup calories by ingredient
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Number of Servings: 8


    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

    2 C. low sodium vegetable broth,
    1 t. bouillon granules
    1 bay leaf
    10 oz. can rotel tomatoes with green chilis
    8 C. Water
    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.

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