Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Ingredients: 2 Tbsp. butter; 2 Tbsp. olive oil; 3 medium diced potatoes, pre-grilled or roasted; 1 large diced zucchini, pre-grilled or roasted; 4 ears corn, pre-grilled or roasted, cut off cob; 1 c. fresh cabbage, shredded; 1 medium onion; roasted red or green pepper, if desired; 3 cans diced tomatoes with basil, garlic & oregano *; 1 can tomato sauce; 1 can vegetable broth; 1 can small sweet green peas; 1 can red beans; 1 can green beans; 1 can water; 7 beef bouillon cubes; 1 tsp. crushed garlic; 3 tsp. crushed red pepper; 2 tsp. black pepper; 1 Tbsp. Lawry's salt

20 ingredients

3 steps

Ingredients

2 Tbsp. butter
2 Tbsp. olive oil
3 medium diced potatoes, pre-grilled or roasted
1 large diced zucchini, pre-grilled or roasted
4 ears corn, pre-grilled or roasted, cut off cob
1 c. fresh cabbage, shredded
1 medium onion
roasted red or green pepper, if desired
3 cans diced tomatoes with basil, garlic & oregano *
1 can tomato sauce
1 can vegetable broth
1 can small sweet green peas
1 can red beans
1 can green beans
1 can water
7 beef bouillon cubes
1 tsp. crushed garlic
3 tsp. crushed red pepper
2 tsp. black pepper
1 Tbsp. Lawry's salt

Directions

1

In large stockpot melt over medium heat the butter and olive oil, add and saut about 20 minutes the potatoes, zucchini, corn, cabbage, onion and peppers.
2

Add the following and simmer 30 minutes - 1 hour depending on desired tenderness: Add the tomatoes, tomato sauce vegetable broth green peas, red beans, green beans and water.
3

Then flavor with the bouillon cubes, garlic, red pepper, black pepper and Lawry's salt.