Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 yellow bell peppers, seeded and diced; 2 carrots, peeled, halved lengthwise and sliced; 1 onion, chopped; 2 tbsp (30 ml) olive oil; 4 cups (1 litre) chicken broth; 1 can (28 oz/796 ml) diced tomatoes; 1 can (19 oz/540 ml) white kidney beans, rinsed and drained

2 yellow bell peppers, seeded and diced

2 carrots, peeled, halved lengthwise and sliced

1 onion, chopped

2 tbsp (30 ml) olive oil

4 cups (1 litre) chicken broth

1 can (28 oz/796 ml) diced tomatoes

1 can (19 oz/540 ml) white kidney beans, rinsed and drained

Roasted Vegetable Soup

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