Dijon roasted vegetable soup

Yield: 8 servings

Measure Ingredient
2 \N Plum tomatoes; halved
1 medium Zucchini; split lengthwise and halved
1 large Onion; quartered
1 \N Red bell pepper; sliced
1 cup Carrots; sliced 3 cl garlic;
5 cups Chicken broth -=OR=-
5 cups Lower sodium chicken broth;
¼ teaspoon Ground cumin
¼ teaspoon Crushed red peppers flakes;
2 cups Chicken; cooked diced (about 10-oz)
½ cup Grey Poupon Dijon Mustard;
½ cup Parsley; chopped

VEGETABLE: On large baking sheet, arrange tomatoes, zucchini, onion, bell pepper, carrots and garlic. Bake at 325 for 30 to 45 minutes or until golden brown and tender.

In a large 3-qt pot, over high heat, heat chicken broth, chopped vegetables, cumin and red pepper flakes to a boil; reduce heat.

Simmer for 5 minutes. Stir in chicken broth and mustard; cook for 5 minutes more. Stir in parsley and serve warm.

Source: Grey Poupon Simply Delicious Recipes by Best Recipes Brought to you and yours via Nancy O'Brion and Clan Submitted By NANCY O'BRION On 12-22-95

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