Farmers’ Market Roasted Vegetable Soup
Author: Robert Lewis
  • 2 carrots, diced
  • 4 mushrooms, diced
  • 1 peppers, diced
  • 1 large onion, diced
  • 1 can drained cannoli beans
  • 1 small butternut squash, peeled, seeded, and chopped
  • 3 garlic cloves
  • 2 t canola oil
  • 2 sprigs fresh thyme
  • 1 14oz no salt added can diced tomatoes
  • 32 oz no salt added vegetable stock
  • ½ tsp black pepper
  • 1½ c kale, shredded
  • ¼ c chopped parsley
  1. Preheat the oven to 425 degrees. Spread vegetables in a single layer on a sheet pan, drizzle on the oil, and mix with your hands to evenly distribute the oil. Roast for 30 minutes, stirring them halfway. Pour the tomatoes and thyme over the vegetables and roast another 15 minutes, just until the tomatoes and the vegetables have turned slightly golden brown. Remove thyme stems. Use a spatula to transfer the vegetable and tomato mixture into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 to 20 minutes, add the kale and simmer 5 minutes, until the kale has wilted. Add the parsley, stir to combine, and remove from heat. Serve warm.
  2. Serves 6
  3. Makes apx. 7 cups of soup.
Calories: 134 Fat: 2.39 g Sugar: 5.37 g Fiber: 8.05 g Protein: 7.35 g
Recipe by The Happy Diabetic at