Roasted Vegetable Soup - Melibee
| Prep Time: 45 min | Serves: 6 |
| Cooking Time: 45 min | Yield: 6 servings |
Hearty soup, mix in whatever vegetables you like.
Ingredients
Beef Meatloaf Muffins - Melibee:- 5 serving Lean Ground Beef
- 2 slice Bread
- 1 egg egg
- 1/3 serving Onion (white - Raw Chopped)
- 1/3 clove Garlic
- 2 serving Salt*
- 1/4 tsp Pepper*
- 4 cups Chicken Broth
- 1/2 lb Carrots
- 1 cup Canned Tomatoes, Diced
- 1 average potato
- 1/2 cup Green Beans
- 2 tbsp Olive Oil
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1/4 cup Celery
- 1/2 cup Yellow Onion
- 1/2 cup Mushrooms
- 1/2 cup Frozen Green Peas (cooked)
Directions
Beef Meatloaf Muffins - Melibee: Preheat oven to 350. Spray muffin pan with Pam or lightly grease. In a large bowl mix ground beef, egg, milk, bread crumbs, garlic, onion, salt, pepper, and spices. Divide the meat mixture among the 10 muffin cups, pressing the meat firmly into pan. Place the muffin pan on baking sheet and bake for 20-25 minutes. Meat should be cooked through. Serve with your favorite potatoes and veggies!
1. Roast veggies.
Potato, Green Beans, Mushrooms, Carrot chopped into a large dice and coated in olive oil, salt, pepper, garlic, sage, white pepper, or whatever spices you like. I make the spice oil rub and then add the veggies. Spread them out on a sheet tray and roast in the oven at 400 degrees for maybe 20 minutes.
2. Start soup.
Onion, Carrot, and Celery chopped into a fine dice. Saute in a little olive oil. Add some stock, I used chicken because I had it but vegetable would work great and would keep the recipe vegetarian. Add a can of diced tomatoes too.
3. Combine.
Mix roasted veggies with soup base. It's nice to have a helper since the veggies are hot.
4. Simmer a while.