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Dijon Roasted Vegetable Soup

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“This recipe is from Kraft.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place tomatoes, zucchini, onion, bell pepper, carrots, and garlic on a large cookie sheet.
  2. Bake at 325 for 30-45 minutes or until vegetables are golden and tender.
  3. Remove from oven and let cool.
  4. Chop vegetables.
  5. In a large pot bring chicken broth, chopped vegetables, cumin, and pepper to a boil.
  6. Reduce heat to low and simmer, uncovered, for 5 minutes.
  7. Stir in chicken and mustard and cook an additional 5 minutes.
  8. Serve.

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