A ton of flavor is packed into this recipe for Roasted Cabbage Tomato Pumpkin Bean Soup, and also a ton of ingredients that are good for you. You can tell that just by looking at the recipe name. It was submitted by Marty McIntyre, who must appreciate a well-made soup.
Roasted Cabbage Tomato Pumpkin Bean Soup
- 1/3 head of green cabbage, chopped into 1-inch chunks
- 1 red pepper, sliced into 1-inch pieces
- 1 yellow pepper, sliced into 1-inch pieces
- 1½ tablespoons hot Hungarian paprika
- Fresh ground black pepper, to taste
- 1 teaspoon salt
- Olive oil, to taste
- 2/3 can canned pumpkin
- 4 ounces chicken broth, unsalted, plus more if desired
- 1 can diced, seasoned tomatoes
- 1 can Navy beans, undrained
Preheat oven to 400°.
Place cabbage and peppers in a 9-by-12-inch pan, preferably glass. Sprinkle paprika, black pepper, and salt on top, and dribble olive oil across top to taste. Roast in oven until cabbage begins to turn black on edges. Stir thoroughly and return to oven. Roast a total of 40 minutes, including time before first stirring.
When done, place half of the mixture in a food processor. Add pumpkin and broth, and process until smooth. Transfer to a large pot, and add tomatoes, beans, and the remaining cabbage-pepper mix. Heat before serving. Add more broth if you like a thinner soup.
— Marty McIntyre
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.