Roasted Vegetable Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.