Name: Roasted Tomato Vegetable Soup recipe by sapana behl at BetterButter
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 6
Ingredients: 1 zucchini,cut in halves; 1 cup baby carrots,halved; 1/2 cup green beans,chopped; 1 cup broccoli florets; 1/2 cup red kidney beans; 1 onion.chopped; 3-4 garlic cloves,chopped; 1 celery stick,chopped; 2 tomatoes; 2 teaspoon dried oregano; 1/2 teaspoon black peppercorn,crushed; Salt to taste; 1 tablespoon olive oil; 4 cups water /Veg broth

ABOUT Roasted Tomato Vegetable Soup RECIPE

A smoky vegetable soup which is diabetic friendly also.

Ingredients Serving: 6

1 zucchini,cut in halves
1 cup baby carrots,halved
1/2 cup green beans,chopped
1 cup broccoli florets
1/2 cup red kidney beans
1 onion.chopped
3-4 garlic cloves,chopped
1 celery stick,chopped
2 tomatoes
2 teaspoon dried oregano
1/2 teaspoon black peppercorn,crushed
Salt to taste
1 tablespoon olive oil
4 cups water /Veg broth

Instructions

Heat oil in a pan and add garlic and onions.Cool until light brown in color.Remove from heat. Make a slit in the tomatoes and roast on fire using a wire rack.Cut into pieces.
In a 4 quart slow cooker add red kidney beans,carrots celery,broccoli,zuccini,cooked garlic and onion. Add roasted tomatoes,oregano and water or vegetable broth.
Cook on slow for about 7 to 8 hour or on high for 4 hours. Once cooked add salt and pepper.