Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Category Winner--Salads and Sides. "This hearty soup has a wonderful flavor because the vegetables are roasted first, which caramelizes and intensifies the taste." -Bev Jones, Brunswick, MO

Recipe by Cooking Light January 2006

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Yield:
8 servings (serving size: about 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.

  • Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.

Nutrition Facts

176 calories; calories from fat 25%; fat 4.8g; saturated fat 0.8g; mono fat 3g; poly fat 0.7g; protein 17.9g; carbohydrates 15.5g; fiber 2.3g; cholesterol 33mg; iron 1.5mg; sodium 450mg; calcium 45mg.
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