Larue: As weather cools, try this Roasted Potato Vegetable Soup to help keep warm –

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, as well. If you don’t have these exact vegetables on hand, use what you have that sound 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, then reheat that evening for dinner.
My husband and I extend our gratitude and praise for all the veterans, every day of the year, and we honor them this week. Perhaps you know one who would enjoy a warm bowl of soup with you.
Enjoy food made fresh.
1 pound small Yukon Gold potatoes
1/4 teaspoon salt
1/4 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 is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”