Roasted Vegetable Soup

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ready In: 35 Minutes

Servings: 8

Fairly simple recipe you can adjust to your tastes. Feel free to use any veggies in season. Serving size is just a guess.

Ingredients:

2 large onions (i used yellow)

3 stalks celery

3 zucchini

2 cups summer squash, about

1 -2 cup baby carrots, cut in half

1 -2 cup shredded green cabbage

1 -2 cup mushroom, quartered

1 cup fresh green beans, about 1 inch pieces

1 quart chicken broth or 1 quart vegetable broth (can use more for more liquid)

1 (15 ounce) can stewed tomatoes

1/4 cup chopped basil, about

2 tablespoons chopped chives

2 tablespoons chopped fresh oregano

2 -4 cloves garlic, chopped

salt and pepper

Directions:

1. Coarsely chop vegetables into bite size pieces.
2. Spread out veggies on the 2 pans.
3. Spray with olive oil or Pam.
4. Roast in a 500 degree oven for 25 minutes, stir, and bake for 25 more minutes.
5. Put 1 qt chicken broth in stockpot.
6. Add remaining ingredients and roasted veggies.
7. Heat through.

By RecipeOfHealth.com