Roasted Vegetable Soup

Roasted Vegetable Soup

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4
Featured in RICARDO Magazine BACK TO SCHOOL 2017 (p. 26)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

    • 2 yellow bell peppers, seeded and diced
    • 2 carrots, peeled, halved lengthwise and sliced
    • 1 onion, chopped
    • 2 tbsp (30 ml) olive oil
    • 4 cups (1 litre) chicken broth
    • 1 can (28 oz/796 ml) diced tomatoes
    • 1 can (19 oz/540 ml) white kidney beans, rinsed and drained

Preparation

Personal Note

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