Roasted Vegetable Soup

          Vegetable cooking spray
     1 md Eggplant; unpeeled
     2 md Zucchini
     1 lg Sweet potato; peeled
     1 lg White potato; unpeeled
     2 lg Red peppers
     1    Leek
     1 ts Dried rosemary
     1 ts Dried marjoram
   1/2 ts Dried sage
   1/2 ts Dried thyme
     6 cl Garlic
15 1/2 oz Can chickpeas (1-1/2 c);
          - drained and rinsed
15 1/2 oz Can red kidney beans
          - (1-1/2 c);
          - drained and rinsed
15     oz Can blackeyed peas
          - (1-1/2 c);
          - drained and rinsed
58     oz Vegetable broth (4 cans)
   1/4 c  Dry white wine (optional)
     2 ts White balsamic vinegar;
          - up to 3 ts
          Salt & pepper

Line large jelly roll pan with aluminum foil; spray with cooking
spray. Cut eggplant, zucchini, sweet and white potatoes, peppers, and
leek into 3/4 to 1" pieces. Arrange vegetables on jelly roll pan;
spray generously with cooking spray and sprinkle with combined herbs.
Bake in preheated 425°F oven until vegetables are browned and tender,
about 30 minutes.

Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute garlic until tender, 2 to 3 minutes. Add roasted
vegetables, beans, vegetable broth, wine, and vinegar; heat to
boiling. Reduce heat and simmer, covered, 5 to 10 minutes. Season to
taste with salt and pepper.

This recipe is provided courtesy of the Bean Education Awareness Network
(BEAN), an information service of the American Dry Bean Board.  Please send
remarks to acrawfor@mslpr.com -- we are interested in your comments, needs
and suggestions.  For more information and bean recipes, send a
self-addressed stamped envelope to:

BEAN
115 Railway Plaza
Dept. Net
Scotsbluff, NE 69361