Roasted Vegetable Soup

Vegetable cooking spray
1 medium eggplant, unpeeled
2 medium zucchini
1 large sweet potato, peeled
1 large white potato, unpeeled
2 large red peppers
1 leek
1 teaspoon dried rosemary leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
6 cloves garlic
1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed
-- or 1 1/2 cups dried Garbanzo beans, cooked
1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed
-- or 1 1/2 cups dried Red Kidney beans, cooked
1 can (15 ounces) Blackeye beans, drained and rinsed
-- or 1 1/2 cups dried Blackeye beans, cooked
4 cans (14 1/2 ounces each) vegetable broth
-- or fat-free reduced-sodium chicken broth
1/4 cup dry white wine (optional)
2 to 3 teaspoons white balsamic vinegar
Salt & Pepper
Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut
eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to
1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with
cooking spray and sprinkle with combined herbs. Bake in preheated 425 F oven
until vegetables are browned and tender, about 30 minutes.

Spray large saucepan with cooking spray; heat over medium heat until hot.
Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans,
vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer,
covered, 5 to 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g,
Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol
0 mg.

*This recipe is provided courtesy of the Bean Education Awareness Network
(BEAN), an information service of the American Dry Bean Board. Please send
remarks to acrawfor@mslpr.com -- we are interested in your comments, needs
and suggestions. For more information and bean recipes, send a
self-addressed stamped envelope to:
BEAN
115 Railway Plaza
Dept. Net
Scotsbluff, NE 69361