A Seasoning For An All Veggie Soup "Spicy Roasted Veggie"
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Are you meatless minded and love oven roasted veggies? Then this soup is for YOU! Some nights cowgirls just don't feel the need to add meat to an already tasty kettle of soup...if it's seasoned well. We used some of today's new tasty, spice sensations like turmeric and coriander to flavor a tray of roasted veggies and them dump the whole mess into a simmering kettle of tomato broth. Hmmmmmm, your eatin' crew will never know that there isn't meat floating in their soup bowl. OK, if you just have to have that meat, this soup welcomes the addition of chicken or ham!
A soup seasoning packet with a hand blended selection of dried herbs & spices
Has a low salt content and NO gluten, filler, artificial ingredients or sugar
Calls for the addition of 5 fresh ingredients ( onions, carrots, celery, red pepper, potatoes) canned roasted tomatoes and veggie broth
Cooks in one hour or less from start to delicious finish ~ loves an Instant Pot
Makes 5-6 hearty servings ~ is even better the next day and freezes well
Features a colorful front original painting by known artist Debbie McCulley
The back of the package tells the whimsical wild west story of how roasting veggies came about:
"Did you ever wonder where the idea of "roasting" veggies started? Well, let me tell you. It was the end of a long trail ride and supplies were getting low. The cowgirl camp cook was cutting up the last of the vegetables for dinner when the camp dogs knocked the whole tray of veggies right into the fire! Hurriedly she raked them out of the fire...but they were a little charred.
With nothing else for dinner, she dumped them into a big kettle with some broth, thinking she could hide the mess! She added spicy seasonings for more disguise and served it after dark so no one could see it. Everyone raved about this new taste sensation.....veggies, spice and a little char!
Roasted veggies from then on became a camp favorite and soon even city kitchens had picked up the trend using a "fake fire" in their hot ovens!"
Recipe for Spicy Roasted Veggie Soup
What you need to make the soup: 4 oz - of good wine for the cook! 3 Tbls - olive oil 1 onion - chopped in medium sized pieces 2 large carrots - chopped in medium sized pieces 2 stalks celery - chopped in medium sized pieces 1 red bell pepper - chopped in medium sized pieces 1 pound yellow potatoes - cut in medium sized pieces 1 14.5 oz can diced fire roasted tomatoes
Think stew cut vegetables for all these! About 10 cups total.
6 cups vegetable broth (48 oz) Herb/spice packet (The special part of the whole thing!)
Just how you make the soup:
Pour wine in a nice glass and slowly sip as you proceed…
Heat oven to 450 degrees ….Yes!...Hot!
Arrange cut vegetables on a foil-lined, 13 x 18 rimmed baking sheet, drizzle with olive oil and stir to coat.
Spread vegetables out evenly on the sheet. Roast in the hot oven for 20 minutes or till veggies are almost cooked through.
Meanwhile in a 4-quart soup kettle, bring vegetable broth and can of fire roasted tomatoes to a simmer. Dump in the contents of the seasoning packet. Continue to simmer while veggies roast.
Heat broiler and broil veggies for about 8 minutes or until you get some nice char going on some of the pieces. Remove the veggie sheet from the oven. Now carefully dump the whole shebang into the simmering pot of veggie broth!
Simmer covered for 30 minutes to let all those veggie flavors play together.
Scoop up a spoonful and sample so you can add salt and pepper to taste. Soup is even better the next day when all that vegginess has a chance to meet and mingle!