Yield: Yields about 10 cups.
I love this and have been making it ever since the recipe was first published a lot of years ago. It's very easy to make, although very time-consuming, since there's a lot of prep work involved. And, in my opinion, it needs more green vegetables. I usually add zucchini, green beans, whole garlic cloves and brussels sprouts to the roasted vegetables and a few handfuls of baby kale to the broth. Adding the green veg definitely increases the already-long prep time quite a bit but is worth it because it makes the soup much more interesting and substantial. Cook enough to give yourself a good quantity of leftovers. It's delicious and handy to have in the fridge or freezer.
Another family favorite!
A very tasty and easy soup to make. I'm a big fan of roasting vegetables as it sweetens and intensifies their flavor. I also put green beans and roasted turnip in it, and it freezes beautifully.
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