Roasted Tomato Veg Soup
The roasted tomatoes in the vegetable soup gave the extra smoky flavor and took the taste of simple vegetable soup to another level.Addition of red kidney beans makes it more filling .This soup is a perfect protein packed one pot meal for Diabetic people.
Dish-Roasted tomato vegetable soup
1 zucchini,cut in halves
1 cup baby carrots,halved
1/2 cup green beans,chopped
1 cup broccoli florets
1/2 cup red kidney beans
3-4 garlic cloves,chopped
1 celery stick,chopped
2 teaspoon dried oregano
1/2 teaspoon black peppercorn,crushed
salt to taste
1 tablespoon olive oil
4 cups water /Veg broth
Heat oil in a pan and add garlic and onions.Cool until light brown in color.Remove from heat.
Make a slit in the tomatoes and roast on fire using a wire rack.Cut into pieces.
In a 4 quart slow cooker add red kidney beans,carrots celery,broccoli,zuccini,cooked garlic and onion.
Add roasted tomatoes,oregano and water or vegetable broth.
Note:Alternatively you can cook the soup on stove top .Make sure to use boiled kidney beans for that.
You may use your choice of vegetables.