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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Roasting the vegetables gives this soup great flavor. From Easy Beans. Ingredients:
3 tablespoons olive oil |
1 teaspoon dried thyme |
1 butternut squash, cut into 1/2 inch cubes |
1 cup chopped pumpkin, cut into 1/2 inch cubes |
3 parsnips, cut into 1/2 inch cubes |
3 carrots, cut into 1/2 inch cubes |
2 leeks, chopped (white part and 1/3 of green part) |
1 1/2 cups cooked navy beans |
8 cups vegetable stock |
2 teaspoons chili powder |
1 teaspoon cumin |
Directions:
1. Preheat oven to 400°.
2. Add oil to a 13x9 inch baking dish; place dish in oven and let oil get heated.
3. Add vegetables and thyme to pan; roast, covered, for 20 minutes.
4. Stir and roast, uncovered, for another 10 minutes.
5. To a soup pot add beans, stock, roasted vegetables, and spices.
6. Simmer for 20 minutes; adjust seasoning to taste with salt and pepper.
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