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Better Than the Freezer Aisle: Copycat Smart Ones Fire Roasted Vegetable Soup - Lunch Version

<p>Satisfy your hunger and soothe your soul with this copycat version of the Smart Ones Fire Roasted Vegetable Soup. This Better than the Freezer Aisle recipe is brimming with a garden of roasted vegetable goodness for a hot and healthy lunch that can be ready at a moment's notice.</p>
4 Servings Recipe By

Ingredients

  • 2 cups dice Zucchini
  • 2 cups slice Bell Pepper, Red
  • 1/2 cups Corn, Frozen
  • 3/4 cups dice Bell Pepper, Green
  • 1/3 cups dice Onion
  • 1/2 cups halve Cherry Tomatoes
  • 1/4 cups Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 4 cups Vegetable Broth/Stock
  • 1/2 cups chop Spinach
  • 1 teaspoon Italian Seasoning

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 198 Calories
  • 15g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1160mg Sodium
  • 15g Total Carb
  • 3g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 3g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine zucchini, red pepper, corn, green pepper, onion, tomatoes, olive oil, salt and pepper. Toss until all vegetables are evenly coated.
  2. Spread vegetables in an even layer on a rimmed baking sheet.
  3. Roast at 425 for 20 minutes.
  4. In a saucepan over medium heat, combine vegetable broth, spinach, Italian seasoning, and roasted vegetables.
  5. Simmer on medium low for 30 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine zucchini, red pepper, corn, green pepper, onion, tomatoes, olive oil, salt and pepper. Toss until all vegetables are evenly coated.
  2. Spread vegetables in an even layer on a rimmed baking sheet.
  3. Roast at 425 for 20 minutes.
  4. In a saucepan over medium heat, combine vegetable broth, spinach, Italian seasoning, and roasted vegetables.
  5. Simmer on medium low for 30 minutes.
  6. Remove from heat and allow to cool completely.
  7. Divide between indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1 minute or until heated through.

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