Appetizers / Soups / Salads

Hearty Roasted Vegetable Soup is for Soup.

Hearty Roasted Vegetable Soup takes 15 minutes to prepare.

Hearty Roasted Vegetable Soup takes 30 minutes to cook.

Hearty Roasted Vegetable Soup makes 8 servings.

The ingredients for Hearty Roasted Vegetable Soup are:

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

Here is how you make Hearty Roasted Vegetable Soup:

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 servingsFreezes wellNumber of Servings: 8Recipe submitted by SparkPeople user DIVAGURL.

The nutritional information for Hearty Roasted Vegetable Soup is:

• 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