Roasted Tomato and Vegetable Soup

We really want this group to be a place where you can come....kick ya shoes off...sit a while and look thru our recipes like you would a recipe book in your own kitchen

1 tablespoon oil, olive

1 medium onion(s), chopped

1 stalk(s) celery, sliced

1 medium carrot(s), chopped

1 teaspoon garlic, minced

3 can(s) broth, chicken, less sodium, 14 ounces each

2 cup(s) squash, butternut, cut-up, peeled, and seeded

14 ½ ounce(s) tomatoes, fire-roasted, diced, or diced tomatoes, undrained

1 can(s) beans, white kidney, 15 to 19 ounces, rinsed and drained

1 small zucchini, halved lengthwise and sliced

1 cup(s) broccoli florets

1 tablespoon oregano, fresh, or 2 teaspoons dried oregano, crushed

¼ teaspoon salt

¼ teaspoon pepper, black

cheese, shredded Parmesan

subheading: Recipe Tip:

Slow Cooker Version: Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above. Slow Cooker Version: Omit olive oil. In a 3 ½- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

Directions at everydayhealth.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer