Roasted Tomato and Vegetable Soup

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Roasted Tomato and Vegetable Soup
This veggie-packed side-dish vegetable soup can be made in the slow cooker. Just make a few tweaks (see Variation).
Diabetic Living Magazine
active:
30 mins
total:
55 mins
Servings:
8
Roasted Tomato and Vegetable Soup

Ingredients

Directions

  • In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.

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  • Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

Tips

Variation: Slow Cooker Version: Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.

Nutrition Facts

Serving Size:
1 serving
Per Serving:
92 calories; protein 5.7g; carbohydrates 16.1g; dietary fiber 3.8g; sugars 2.6g; fat 2g; saturated fat 0.3g; vitamin a iu 1533.4IU; vitamin c 22.1mg; folate 23.9mcg; calcium 46.5mg; iron 1.2mg; magnesium 12mg; potassium 318.1mg; sodium 641.2mg.
Exchanges:

1 1/2 vegetable, 1 starch, 1 1/2 medium-fat meat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 07/03/2022
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