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roasted vegetable soup
  Brought to you by the Bean Education and awareness network AKA the fartfactory, this veggie and bean packed soup will appease the heartiest of appetites  
Makes 16 servings four quarts

  • 1sliced medium leek, white part only

  • .5 lb fresh mushrooms, quartered

  • .5tsp dried thyme

  • .5tsp rubbed sage

  • 1 large potato, peeled and cut into .75 inch pieces

  • 1 large sweet potato peeled and cut into .75 inch pieces

  • 1 medium eggplant cut into .75 inch pieces

  • 1tsp crushed dried rosemary

  • 1tsp dried marjoram

  • 2 large sweet red peppers cut into.75 inch pieces

  • 2 medium zucchinis cut into .75 inch pieces

  • 2 to 3 tsp cider or red wine venegar

  • 6 minced garlic cloves

  • four 14.5oz cans veggie or chicken broth

  • one 15.5oz can rinsed and drained black eyed peas

  • one 15oz can rinsed and drained garbanzo beans

  • one 16oz can rinsed and drained kidney beans

  • salt and pepper to taste

line two 15x10x1inch baking pans with foil, coat the foil with nonstick cooking spray. Place ggplant, zucchini, peppers, mushrooms, potatoes, and leek on pans, generaously caot with nontsick cooking spray. Bake uncovered, at 425degrees for 25-30 minutes or until tender. In a dutch oven coated with nnstick cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings, and roasted vegetables. Bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until heated through.