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Roasted Tomato Vegetable Soup

Jan-11-2016
sapana behl
10 minutes
Prep Time
420 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Roasted Tomato Vegetable Soup RECIPE

A smoky vegetable soup which is diabetic friendly also.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • American
  • Simmering
  • Sauteeing
  • Diabetes

Ingredients Serving: 6

  1. 1 zucchini,cut in halves
  2. 1 cup baby carrots,halved
  3. 1/2 cup green beans,chopped
  4. 1 cup broccoli florets
  5. 1/2 cup red kidney beans
  6. 1 onion.chopped
  7. 3-4 garlic cloves,chopped
  8. 1 celery stick,chopped
  9. 2 tomatoes
  10. 2 teaspoon dried oregano
  11. 1/2 teaspoon black peppercorn,crushed
  12. Salt to taste
  13. 1 tablespoon olive oil
  14. 4 cups water /Veg broth

Instructions

  1. 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.
  2. 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.
  3. Cook on slow for about 7 to 8 hour or on high for 4 hours. Once cooked add salt and pepper.

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