Roasted Vegetable and White Bean Soup

Lining the baking sheet with foil makes for easier cleanup.


4 servings (serving size: about 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 43 Minutes
Other: 5 Minutes

Nutritional 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


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


Preheat oven to 450°.

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

Bake at 450° for 30 minutes.

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,

Oxmoor House

January 2005
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