Roasted Vegetable Soup

Fairly simple recipe you can adjust to your tastes. Feel free to use any veggies in season. Serving size is just a guess.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  large onions (I used yellow)
• 3  stalks celery
• 3  zucchini
• 2  cups  summer squash, about
• 1 -2  cup  baby carrots, cut in half
• 1 -2  cup  shredded green cabbage
• 1 -2  cup mushroom, quartered
• 1  cup fresh green beans, about 1 inch pieces
• 1  quart chicken broth or 1  quart vegetable broth (can use more for more liquid)
• 1 (15 ounce) can stewed tomatoes
• 1⁄4 cup  chopped basil, about
• 2  tablespoons  chopped chives
• 2  tablespoons  chopped fresh oregano
• 2 -4  cloves garlic, chopped
•  salt and pepper

Directions

1. Coarsely chop vegetables into bite size pieces.
2. Spread out veggies on the 2 pans.
3. Spray with olive oil or Pam.
4. Roast in a 500 degree oven for 25 minutes, stir, and bake for 25 more minutes.
5. Put 1 qt chicken broth in stockpot.
6. Add remaining ingredients and roasted veggies.
7. Heat through.