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Roasted Vegetable and White Bean Soup

Prep time 16 mins
Cook time 43 mins
Other time 5 mins
Yield 4 servings (serving size: about 1 1/2 cups)
Lining the baking sheet with foil makes for easier cleanup.

Ingredients

  • 2 cups chopped green bell pepper (about 2 large)
  • 1 cup chopped onion (about 1 medium)
  • 1 cup chopped yellow squash (about 1 large)
  • 1/2 cup chopped carrot (about 2)
  • Cooking spray
  • 1 (16-ounce) can navy beans, rinsed and drained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, un-drained
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 2 teaspoons minced chipotle chile in adobo sauce (about 1 chile)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar

Nutrition Information

  • calories 162
  • fat 4.4 g
  • satfat 0.6 g
  • protein 8.7 g
  • carbohydrate 26.9 g
  • cholesterol 0 mg
  • iron 2.5 mg
  • sodium 597 mg
  • caloriesfromfat 22 %
  • fiber 7.5 g
  • calcium 61 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place first 4 ingredients on a foil-lined baking sheet coated with cooking spray. Coat vegetables with cooking spray.

  3. Bake at 450° for 30 minutes.

  4. Stir together roasted vegetables, beans, and remaining ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 5 minutes.

Oxmoor House Healthy Eating Collection