Warm Up With Rustic Roasted Vegetable Soup

4 years ago

The winds here in the Midwest are absolutely brutal. We have been hit with a pile of snow, then below-zero temps, more snow, more below zero and now 35- to 45-mile-per-hour winds. I keep saying it’s less than 10 weeks to spring. When I say that I usually get the eye roll from those around me. I’ve got to try and be optimistic. 


The cold does make it easier to serve up soup. It makes me happy when I have a giant bowl of vegetables floating around in some broth. Now this soup is not quick and easy. But since it’s cold outside it only makes sense to turn on the oven and roast some vegetables. 


I served this soup with my Oatmeal Sesame Crackers.


Serves 4-6


  • Nonstick vegetable oil spray
  • 4 medium carrots, peeled, halved or quartered lengthwise depending on thickness of carrot. Thinner gets halved, thicker gets quartered
  • One 8-ounce package mushrooms, slice each mushroom in half
  • 1 small head of broccoli, pieces removed from stalk
  • 1/2 medium onion. cut into quarters
  • 1 medium sweet potato, equal to about 2 cups peeled, cut into chunks
  • 4-5 garlic cloves, unpeeled
  • 1 tablespoon Spanish olive oil
  • sprinkled salt and pepper
  • 3 cups chopped fresh baby spinach
  • 4-1/2  cups (or more) vegetable broth (equal to a 32-ounce container)
  • 1-1/2 to 2 cups of water
  • 1/2 tablespoon cumin
  • 1/2  tablespoon oregano
  • 1 (15-ounce) can navy beans, drained and rinsed
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. Preheat oven to 400°F. Spray rimmed baking sheet with canola oil spray.
  2. Arrange carrots, mushrooms, broccoli, onion, sweet potato and garlic on baking sheet. Drizzle with Spanish olive oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes. Cool for a few minutes before next step. 
  3. Place vegetables on a work surface and cut into bite-size pieces and set aside. Squeeze garlic cloves out of skin and set aside.  
  4. Transfer vegetables and garlic to soup pot and toss in spinach. Add broth, water, cumin and oregano; stir to combine and bring to a boil. This took about 13 minutes. Reduce heat; add beans and simmer, uncovered, allowing flavors to blend, about 10 minutes. 
  5. Season with salt and pepper and serve hot. Garnish with cilantro if desired. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Recipe inspired by  Epicurious.com

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