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Spicy Roasted Vegetable Soup Recipe

   
 

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     Spicy Roasted Vegetable Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 (8 cups)

Ingredients
1 medium red bell pepper
1 medium onion
1 can (14 oz) petite diced tomatoes
1 cup packed fresh cilantro
2 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1/2 tsp salt
1 large red potato (about 1 cup diced)
2 medium zucchini or yellow squash (about 3 cups diced)
 
1 carton (32 ounces) vegetable broth
1 can (15 oz) black beans, drained and rinsed
Lime wedges, warm tortillas and sour cream (optional)

Instructions
Preheat broiler. Chop bell pepper and onion into 2-in. pieces. Place onto Medium Sheet Pan; spray with oil. Broil 5-7 minutes or until lightly charred and softened. Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender. Blend until smooth.
Meanwhile, dice potato and zucchini into 1/2-in. cubes. Place potato and broth into (4-qt.) Casserole. Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted vegetable mixture to Casserole. Cook 7-8 minutes or until potato is tender, skimming often. Add zucchini and beans. Cook 4-5 minutes or until zucchini are tender. Serve with lime wedges, tortillas and sour cream, if desired.
Nutrients per serving- (about 1 1/3 cups) Calories 90, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 4 g, Sodium 920 mg, Fiber 5 g Diabetic exchanges per serving- 1/2 starch, 2 vegetable (1/2 carb) Cook’s Tips- For best flavor, use an all-natural vegetable broth that does not contain mushrooms.


Originally Submitted
12/31/2009





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