Roasted Vegetable Soup


When it gets cold I crave soup especially my mom’s garbanzo bean soup ;). I wanted to make vegetable soup (inspired by Weight Watchers Garden Vegetable Soup) but wanted to add more flavor by roasting the vegetables first. If there are vegetables listed that you or your family won’t eat, leave them out or substitute others in. I added a dash of hot sauce when I had some of the leftover soup for lunch and it was delicious!

Ingredients:
1 zucchini, chopped
1 medium yellow onion, chopped
3 carrots (about 1 cup), peeled, and chopped
2 stalks of celery (about 1 cup), chopped
1 small head of green cabbage (about 1 pound), chopped
1 can whole tomatoes (28 oz), drained, reserve liquid
4 garlic cloves, peeled
3-4 sprigs (about 4 inches) fresh rosemary
6 sprigs (about 3-4 inches long) fresh thyme
2 tablespoons olive oil
1 teaspoon course sea salt
4 cups (32 ounces) stock (chicken or vegetable)
2 cups water

Directions:
1. Preheat oven to 400F
2. Mix zucchini, carrots, celery, cabbage, tomatoes, garlic, rosemary, thyme, olive oil and sea salt in a roasting pan. Roast for 50 minutes, stirring about ever 15 minutes.
3. Remove sprigs of rosemary and thyme.
4. Transfer vegetables to stock pot and add water, stock, and reserved tomato juice.
5. Remove garlic if you prefer.

Mangia!
Lindsay

Source: Inspired by Weight Watchers Garden Vegetable Soup

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