Roasted potato soup

Vegetable soup may be difficult to get excited about, but throw in some roasted potatoes and it’s a game changer.

It’s soup weather, and not much smells better on the stove than a bubbly pot of soup or stew. I actually love the sound of the bubbling, as well; it’s comforting to me. I suppose good-tasting soup appeals to most all our senses, so no wonder it is such a comfort food.

I like to clean out the fridge for a pot of soup, too. If you don’t have these exact vegetables on hand, use what you have that sounds good together. It’s very satisfying.

We often have a grilled cheese sandwich or a chunk of sourdough bread with a soup like this. But of course, it goes well with cornbread or saltines, too.

Soups like this freeze well, if you have leftovers, and it’s always nice to have a meal in the freezer, whether you have a busy week ahead of you or just don’t feel like cooking. Simply thaw during the day, Veteran’s Day is just around the corner, and my husband and I extend our gratitude and praise for all the veterans, every day of the year, and we honor them this next week. Perhaps you know a veteran who would enjoy a warm bowl of soup with you.

Enjoy food made fresh!

Roasted Potato Vegetable Soup

1 pound small Yukon Gold potatoes Nonstick cooking spray ¼ teaspoon salt ¼ teaspoon ground black pepper 2 cups cooked Great Northern beans* 2 carrots, peeled and diced 1 onion, peeled and diced 1 medium zucchini, trimmed and diced 15-ounce can fire roasted diced tomatoes with juice 4 cups vegetable broth 2 cups fresh spinach leaves Preheat oven to 425° F. Cut potatoes into halves or quarters. Place on a baking sheet, and lightly spritz with non-stick cooking spray. Sprinkle with salt and pepper. Roast in preheated oven for approximately 25 minutes until tender.

In a large stockpot, add prepared beans, carrots, onion, zucchini, tomatoes with juice, and vegetable broth. Stir to combine and cook for 20 to 25 minutes over medium-low heat until carrots are tender.

Add roasted potatoes and spinach, stirring to combine, and continue cooking for 5 minutes.

Add additional salt and pepper if desired. Serve warm. Makes 6 to 8 servings.

*A 15-ounce can of beans may be used but drain and rinse in a colander before adding them to the pot.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.