Dijon roasted vegetable soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Plum tomatoes; halved | |
| 1 | medium | Zucchini; split lengthwise and halved |
| 1 | large | Onion; quartered |
| 1 | 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 |
Directions
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