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    You are in: Home / Recipes / Roasted Vegetable Soup Recipe
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    Roasted Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 40 mins

    40 mins

    4 hrs

    Brookelynne26's Note:

    From the Art of the Slow Cooker.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat an oven to 425 degrees F. Toss the onions, carrots, celery, turnip, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a large rimmed sheet pan. Spread out into an even layer and roast for 30 minutes, or until the vegetables are tender and lightly browned at the edges.
    2. 2
      Scrape the vegetables into a 5- to 6-quart slow cooker. Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any browned bits clinging to it; scrape into the cooker. Add the remaining 5 cups broth, the diced tomatoes and their liquid, salt, pepper, rosemary, and thyme, cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until the flavors are blended.
    3. 3
      Stir in the couscous and parsley and cook for 5 minutes more.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Vegetable Soup

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 135.4
     
    Calories from Fat 44
    33%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 349.4 mg
    14%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 4.2 g
    16%
    Sugars 7.2 g
    28%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    vegetable broth

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