Roasted Vegetable Soup

Uncooked cubed parsnips

2 medium, chopped in ½” (1cm) pieces

Carrots

2 medium, chopped in ½” (1cm) pieces

Zucchini

2 medium, chopped in ½” (1cm) pieces

Onion

1 medium, chopped in ½” (1cm) pieces

Bell pepper

1 item(s), medium, chopped in ½” (1cm) pieces

Tomato

1 medium, chopped in ½” (1cm) pieces

Sweet potato

1 medium, peeled and cut in ½” (1cm) pieces

Garlic

2 clove(s), large

Crisco Canola Oil

2 tbsp(s)

Store-bought chicken stock

8 cup(s), can also use vegetable stock or water

Uncooked orzo

½ cup(s)

Table salt

1 tsp(s)

Black pepper

¼ tsp(s)

Carnation Evaporated milk

¾ cup(s)