Spicy Roasted Vegetable Soup

Photo by Molly M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    medium red bell pepper

  • 1

    medium onion

  • 1

    can (14 oz) petite diced tomatoes

  • 1

    cup packed fresh cilantro

  • 2

    garlic cloves, peeled

  • 1

    chipotle pepper in adobo sauce

  • 1/2

    tsp salt

  • 1

    large red potato (about 1 cup diced)

  • 2

    medium zucchini or yellow squash (about 3 cups diced)

  • 1

    carton (32 ounces) vegetable broth

  • 1

    can (15 oz) black beans, drained and rinsed

  • Lime wedges, warm tortillas and sour cream (optional)

Directions

Preheat broiler. Chop bell pepper and onion into 2-in. pieces. Place onto Medium Sheet Pan; spray with oil. Broil 5-7 minutes or until lightly charred and softened. Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender. Blend until smooth. Meanwhile, dice potato and zucchini into 1/2-in. cubes. Place potato and broth into (4-qt.) Casserole. Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted vegetable mixture to Casserole. Cook 7-8 minutes or until potato is tender, skimming often using Skimmer. Add zucchini and beans. Cook 4-5 minutes or until zucchini are tender. Serve with lime wedges, tortillas and sour cream, if desired.

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