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Dinners in a Flash Members - Login and Choose this recipe and it will be added to your grocery list.
Soup with Roasted Vegetables served over Brown Rice
A great way to get your family to eat more vegetables, and a great variation to soup with meat. The roasted vegetables really liven this dish up!
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
|
|
Cooking Spray |
|
| 1 |
ea |
Red bell pepper, chopped and seeded |
|
| 2 |
ea |
Zucchini - medium, thickly sliced |
|
| 1 |
ea |
Asparagus - bunch, bottoms snapped off and stalks cut into 1 inch pieces |
|
| 2 |
ea |
Carrots - medium, cut diagnolly into 1/2 inch thick slices |
|
| 2 |
Tb |
Olive Oil |
|
| 1/2 |
Tsp |
Salt |
|
| 1/2 |
Tsp |
Black pepper |
|
| 4 |
C |
Chicken broth, fat free, less sodium |
|
| 1 |
Can |
Diced Tomatoes - 28 oz can |
|
| 1 |
Tb |
thyme, dried |
|
| 2 |
ea |
Bay leaves |
|
| 1 |
C |
Brown Rice - quick cooking |
|
| 1/4 |
C |
Basil - fresh, chopped |
|
|
Instructions
Line a baking sheet with aluminum foil, and spray with cooking spray. Preheat the oven to 450 degrees. Combine the zucchini, bell pepper, carrots,
and asparagus in a large bowl. Add the olive oil, salt and pepper and toss to coat. Place the vegetables onto the baking sheet and roast until golden brown and tender, about 20 to 25 minutes. Combine the
broth, tomatoes, thyme, and bay leaves in a large saucepan and bring to a boil. Stir in the roasted vegetables, reduce the heat to medium and simmer for 5 to 7 minutes. Cook the rice to the package
directions. Remove the bay leaves, and stir in basil. Season to taste with salt and pepper. Spoon the soup over the rice and serve.
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