Roasted Vegetable and White Bean Soup

Lining the baking sheet with foil makes for easier cleanup.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 4.4g
  • Saturated fat: 0.6g
  • Protein: 8.7g
  • Carbohydrate: 26.9g
  • Cholesterol: 0mg
  • Iron: 2.5mg
  • Sodium: 597mg
  • Calories from fat: 22%
  • Fiber: 7.5g
  • Calcium: 61mg


  • 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


  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.
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