Spicy Roasted Vegetable Soup

Ingredients:

1   medium red bell pepper
1   medium onion
1   can petite diced tomatoes, undrained
1   cup loosely packed fresh cilantro
2   garlic cloves, peeled
1   chipotle pepper in adobo sauce
1/2 tsp salt
1   large red potato, unpeeled
2   medium zucchini or yellow squash
4   cups vegetable broth
1   can black beans, drained and rinsed
     lime wedges, warm tortillas and sour cream (optional)

Directions:

Preheat broiler.  Chop bell pepper and onion into 2in. pieces.  Place onto Medium Sheet Pan (or Large Bar Stone Pan); spray vegetables with vegetable oil using Kitchen Spritzer.  Place pan 2-4in. from heating element.  Broil 5-7 minutes or until lightly charred and softened.  Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender container.  Cover and blend until smooth.

Meanwhile, dice potato and zucchini into 1/2in cubes.  Place potato and broth into 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 with Skimmer.  Add zucchini and beans.  Cook 4-5 minutes or until zucchini is tender.  Serve with lime wedges, tortillas and sour cream, if desired.

Source: Quick Vegetarian Main Dishes by The Pampered Chef 
Notes: This is a quick and yummy soup.  The veggie mixture is delicious and a nice twist on the usual "tomato base."

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