How To make Roasted Vegetable Soup
Vegetable cooking spray 1 medium eggplant, unpeeled 2 medium zucchini 1 large sweet potato, peeled 1 large white potato, unpeeled 2 large red peppers 1 leek 1 teaspoon dried rosemary leaves 1 teaspoon dried marjoram leaves 1/2 teaspoon dried sage leaves 1/2 teaspoon dried thyme leaves 6 cloves garlic 1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed
or 1 1/2 cups dried Garbanzo beans, cooked 1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed : or 1 1/2 cups dried Red Kidney beans, cooked 1 can (15 ounces) Blackeye beans, drained and rinsed
or 1 1/2 cups dried Blackeye beans, cooked 4 cans (14 1/2 ounces each) vegetable broth : or fat-free reduced-sodium chicken broth 1/4 cup dry white wine (optional) 2 to 3 teaspoons white balsamic vinegar Salt & Pepper Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to 1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with cooking spray and sprinkle with combined herbs. Bake in preheated 425 F oven until vegetables are browned and tender, about 30 minutes.
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans, vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer, covered, 5 to 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g, Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol 0 mg.
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