Roasted Vegetable Soup Recipe: How to Make It

Ingredients

• 1 medium eggplant, cut into 3/4-inch pieces
• 2 medium zucchini, cut into 3/4-inch pieces
• 2 large sweet red peppers, cut into 3/4-inch pieces
• 1/2 pound fresh mushrooms, quartered
• 1 large sweet potato, peeled and cut into 3/4-inch pieces
• 1 large potato, peeled and cut into 3/4-inch pieces
• 1 medium leek (white part only), sliced
• 6 garlic cloves, minced
• 4 cans (14-1/2 ounces each) vegetable or chicken broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 2 to 3 teaspoons red wine vinegar
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried marjoram
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• Salt and pepper to taste