Appetizers / Soups / Salads

Southwest Roasted Vegetable and Black Bean Soup takes several minutes to prepare.

Southwest Roasted Vegetable and Black Bean Soup takes several minutes to cook.

Southwest Roasted Vegetable and Black Bean Soup makes 14 servings.

The ingredients for Southwest Roasted Vegetable and Black Bean Soup are:

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)

Here is how you make Southwest Roasted Vegetable and Black Bean Soup:

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: 1.5cNumber of Servings: 14Recipe submitted by SparkPeople user INDY_BRATT.

The nutritional information for Southwest Roasted Vegetable and Black Bean Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 347.2

• Total Fat: 6.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,055.4 mg
• Total Carbs: 187.6 g
• Dietary Fiber: 8.8 g
• Protein: 8.8 g

The dietary needs meet for Southwest Roasted Vegetable and Black Bean Soup is Vegetarian