Recipe Name Roasted Vegetable Soup Submitted by haynesfour Recipe Description Lightly roasting the begetables provides this soup with a robust flavor. Optional ingredients are lime wedges, sour cream and tortillas. From The Pampered Chef: Quick Vegetarian Main Dishes Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 medium (approx 2-3/4" long, 2-1/2" dia) Red bell pepper 1 medium (2-1/2" dia) Onion, chopped 1 ounce diced tomatoes (14.5 ounce can) 1 teaspoon olive 1 cup cilantro, fresh, chopped 2 clove garlic peeled 1 pepper chipotle chili pepper in adobo sauce, chopped 1/2 teaspoon salt 1 ounce Red Potatoes, cut into chunks 1 cup not ounce 2 medium zucchini, chopped 4 cups broth, vegetable, organic, fat free 1 can (15 oz) black beans, canned, Bush's Steps Sequence Step 1 Preheat broiler. Chop bell pepper and onion into 2-in piece. Place onto pan and spray or coat veggies with oil. Place pan 2-4 inches from heating element. Broil 5-7 mins. or until ightly charred and softened. Place raosted veggies, tomatoes, cilantro, garlic, chipotle pepper and salt into blender container. Cover and blend until smooth. 2 Meanwhile, dice potato and zucchini into 1/2 inch cubes. Place potato and broth into soup pot. Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted veggies mixture to pot. Cook 7-8 minutes or until potato is tender, skimming often. Add zucchini and beans. Cook 4-5 minutes or until zucchini is tender. Serve with lime wedges, tortillas and sour cream, if desired.