Wednesday, November 12, 2014

This savory recipe is healthy, filled with protein and yummy roasted vegetables and perfect for a family dinner or to freeze down and use for a quick lunch.

4 medium sized potatoes
2 onions
4 cloves of garlic
2 bell peppers
3-4 carrots
2 cans of dices tomatoes
3 cans of beans, I used kidney, black-eyed and black beans
Salt and pepper to taste
1 teaspoon paprika 
Olive oil to coat vegetables (about 3 tablespoons)
1/2 liter (about 2 cups) vegetable stock 
1-2 tablespoons brown sugar

Slice potatoes, onions, bell peppers and carrots into big slices. Smash and peal garlic. Add everything to an oven proof dish, drizzle with olive oil and sprinkle salt, pepper and paprika over it. Now mix it all together and make sure everything is nicely coated. Place the dish in the oven at 200 degrees C (390 F) for 30-45 min. 

While that's cooking away in the oven, get your large pot out and add the two cans of diced tomatoes, all the beans (make sure you rinse them with water, before adding them). Then add your vegetable stock and the brown sugar and mix well. Put a lid on and let it simmer until the vegetables are done roasting in the oven.

STEP 3: 
When your timer starts ringing, take the dish out of the oven and add all of the roasted goodness to the tomato and bean mixture. Now cook all the ingredients together for a few minutes, to get all the flavors incorporated and now it's ready to serve.

Tip! This soup can easily be frozen down and heated up again. So if you live by yourself like me, and don't have a family to cook for, just freeze it down in portions and heat it up whenever you want a quick meal.