2 teaspoons olive oil
2 medium carrots, halved lengthwise and 1/8-inch sliced
2 ribs celery, 1/8-inch sliced
1/2 teaspoon coarse salt
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 15 oz can fire roasted diced tomatoes, undrained
1 cup roasted red bell pepper (from 12 oz jar), chopped
2 cups left-over Roasted Vegetables
6 cups chicken broth

1. Heat a large pot over medium heat for 2 minutes. Add the oil and let it heat for 10 seconds. Add the carrots, celery, and salt, and cook, stirring often, until they've softened, about 5 minutes. Add the thyme, oregano, and red pepper flakes, and cook 2 minutes.

3. Add the tomatoes, red bell pepper, left-over veggies, and chicken broth. Bring the soup to a simmer over medium-high heat, then reduce the heat and maintain a gentle simmer. Cover the pot and simmer for 15 minutes.

Makes 6-8 servings (maybe 10 if side-dish servings).