Spicy Roasted Vegetable Soup

Lightly roasting the vegetables provides this soup with a robust flavor.

Ingredients:

1	medium red bell pepper
1	medium onion
1	can (14 oz) petite diced tomatoes
1	cup packed fresh cilantro
2	garlic cloves, peeled
1	chipotle pepper in adobo sauce
1/2	tsp salt
1	large red potato (about 1 cup diced)
2	medium zucchini or yellow squash (about 3 cups diced)
1	carton (32 ounces) vegetable broth
1	can (15 oz) black beans, drained and rinsed
	Lime wedges, warm tortillas and sour cream (optional)

1. Preheat broiler. Chop bell pepper and onion into 2-in. pieces. Place onto Medium Sheet Pan; spray with oil. Broil 5-7 minutes or until lightly charred and softened. Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender. Blend until smooth.
2. Meanwhile, dice potato and zucchini into 1/2-in. cubes. Place potato and broth into (4-qt.) Casserole. Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted vegetable mixture to Casserole. Cook 7-8 minutes or until potato is tender, skimming often using Skimmer. Add zucchini and beans. Cook 4-5 minutes or until zucchini are tender. Serve with lime wedges, tortillas and sour cream, if desired.

Yield: 6 servings (8 cups)

Nutrients per serving: (about 1 1/3 cups) Calories 90, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 4 g, Sodium 920 mg, Fiber 5 g

Diabetic exchanges per serving: 1/2 starch, 2 vegetable (1/2 carb)

Cook's Tips: For best flavor, use an all-natural vegetable broth that does not contain mushrooms.