Roasted Veggie Soup
Ingredients
- 2 small potatoes
- 1 zucchini
- 1 yellow squash
- 1 small onion
- 4 plum tomatoes
- 2 carrots
- cloves of garlic, chopped (to taste
- 1 small can tomato sauce
- 4 C. water
- 4 cubes chicken bouillon
- olive oil
- pinch rosemary
- pinch thyme
- pinch basil
- pinch parsley
- salt and pepper
Directions
Cut first six ingredients in bite sized chunks. Place in bowl and toss with a little olive oil to coat. Sprinkle with garlic, rosemary, thyme, basil, parsley, salt and pepper and toss to coat. Place evenly on a cookie sheet and bake at 450 degrees until roasted brown. Dissolve 4 bouillon cubes in 4 C. of water, add tomato sauce and heat through. Add roasted vegetables and simmer 5 minutes, adding a little garlic powder if needed for seasoning.
