Appetizers / Soups / Salads

Roasted Vegetable Soup is for Dinner.

Roasted Vegetable Soup takes 20 minutes to prepare.

Roasted Vegetable Soup takes 90 minutes to cook.

Roasted Vegetable Soup makes 6 servings.

The ingredients for Roasted Vegetable Soup are:

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)

Here is how you make Roasted Vegetable Soup:

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

The nutritional information for Roasted Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 210.3

• Total Fat: 0.8 g
• Cholesterol: 1.0 mg
• Sodium: 628.7 mg
• Total Carbs: 45.8 g
• Dietary Fiber: 9.4 g
• Protein: 7.9 g

The dietary needs meet for Roasted Vegetable Soup is Low Fat