Satisfying My Soup Obsession: Roasted Winter Vegetable & Bean Soup

I hereby admit that I am officially obsessed with making and eating soup!  And no, I am not the least bit sorry about it.  Though I think it is possible that my family members may be getting a little tired of the soup routine, I do not plan on stopping now….at least not until it is at least 80 degrees outside ;).  A few nights ago I made a delicious, roasted soup inspired by Chelsey’s recipe for Roasted Potato Broccoli and White Bean Soup.


 

 

 

 

Roasted Winter Vegetable & Bean Soup

Servings: 5-6

Ingredients

EVOO cooking spray
8 small, B-sized red potatoes (with skins), cut into 1/2 inch pieces
2 medium parsnips, peeled and chopped into 1/2 inch pieces
1 1/2 cups broccoli, chopped
1 TB extra virgin olive oil
black pepper
fine sea salt
water, for cooking
2 cloves of garlic, minced
1 small yellow onion, diced
1/2 red bell pepper, diced
2 cups water
4 cups vegetable broth
1 15 oz can of stewed tomatoes, undrained
1 15 oz can of Great Northern beans, drained and rinsed
1 15 oz can of pinto beans, drained and rinsed
1/4 cup nutritional yeast, optional
1 tsp garlic powder
1/2 tsp black pepper
1 1/2 tsp dried sweet basil
1 tsp Italian seasoning
1/4 tsp turmeric
1/2 tsp dried thyme
2 bay leaves
salt, to taste
2 handfuls of fresh spinach, chopped

Directions

1. Preheat oven to 425 degrees F.  Spray two foil-lined baked sheets with EVOO cooking spray.

2. Toss potatoes and parsnips with olive oil, black pepper, and fine sea salt.  Spread into a single layer onto one of the baking sheets.  Roast for 20 minutes.

3. Remove the potatoes and parsnips from the oven and shake the baking sheet.  Place the broccoli onto the second baking sheet and spray with EVOO cooking spray.  Put both the potatoes and parsnips tray and the broccoli tray into the oven and roast for 20 minutes.

4. Once the vegetables are roasted, line the bottom of a large soup pot with a thin layer of water.  Heat over medium-high heat until very hot.  Add garlic, onions, and red peppers to the pot and lower the heat to medium.  Cook for approximately 5 minutes, or until the onions begin to soften.

5. Add water, vegetable broth, tomatoes, beans, seasonings, and bay leaves to the soup pot.  Turn the heat up to medium-high and bring the soup to a boil.  Once boiling, lower the heat to medium-low, cover the pot, and simmer for approximately 45 minutes.

6. Remove the bay leaves and add the spinach.  Cook for an additional 3-5 minutes, or until the spinach is wilted.

 

 

 

 

 

This is the epitome of comfort foods.  The starchy vegetables combined with the beans and a perfect seasoning mixture make for one delicious soup!

 

 

 

 

 

This was so, so good!

 

 

 

 

 

I am beyond excited for these leftovers :).

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18 responses

  1. I would be excited about these leftovers too! Soup is always best the second day because the flavors–and there are tons of them in this recipe!– have had time to really meld together. Yum! I’ve never tried adding nutritional yeast to soup, but I’m officially intrigued. Thanks for sharing this recipe! Have a wonderful weekend! <3 xoxo

  2. Pingback: 2012: A Year in Review + A New Year and a Slightly New Blog + Giveaway Winner! | Clean Eating Veggie Girl

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