Autumn Vegetable Soup

Submitted by ratherbeswimmin

"Roasting the vegetables gives this soup great flavor. From Easy Beans."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 butternut squash, cut into 1/2 inch cubes
• 1 cup chopped pumpkin, cut into 1/2 inch cubes
• 3 parsnips, cut into 1/2 inch cubes
• 3 carrots, cut into 1/2 inch cubes
• 2 leeks, chopped (white part and 1/3 of green part)
• 1 1⁄2 cups cooked navy beans
• 8 cups vegetable stock
• 2 teaspoons chili powder
• 1 teaspoon cumin

directions

1. Preheat oven to 400°.
2. Add oil to a 13x9 inch baking dish; place dish in oven and let oil get heated.
3. Add vegetables and thyme to pan; roast, covered, for 20 minutes.
4. Stir and roast, uncovered, for another 10 minutes.
5. To a soup pot add beans, stock, roasted vegetables, and spices.
6. Simmer for 20 minutes; adjust seasoning to taste with salt and pepper.