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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This veggie- and bean-packed soup will appease the heartiest of appetites.Bean Education and Awareness Network, Scottsbluff, Nebraska Ingredients:
1 medium eggplant, cut into 3/4-inch pieces |
2 medium zucchini, cut into 3/4-inch pieces |
2 large sweet red peppers, cut into 3/4-inch pieces |
1/2 pound fresh mushrooms, quartered |
1 large sweet potato, peeled and cut into 3/4-inch pieces |
1 large potato, peeled and cut into 3/4-inch pieces |
1 medium leek (white part only), sliced |
6 garlic cloves, minced |
4 cans (14-1/2 ounces each) vegetable or chicken broth |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
2 to 3 teaspoons red wine vinegar |
1 teaspoon dried rosemary, crushed |
1 teaspoon dried marjoram |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
salt and pepper to taste |
Directions:
1. Line two 15-in. x 10-in. x 1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender.
2. In a Dutch oven coated with 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. Yield: 16 servings (about 4 quarts).
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