Fall Harvest Soup

     Sometimes I stumble backwards on the craziest things.  Such was the case today.  I had some left over Eggplant, Butternut Squash and a Zucchini, and was feeling a burning desire to use it all up.  When ever I have a bunch of lingering ingredients, there is really no choice but to make soup, and soup I did.  Follow along and see how I turned these Fall friendly vegetables into a delightful dish of delish.  :)

Ingredients~
1 pound 85% lean ground Beef (sub with favorite meat)
1 small diced Onion
1 Tablespoon chopped Garlic
Dash Cayenne
1 powdered Ranch Packet
1 chopped Zucchini
1 small diced and peeled Eggplant
1 small diced, seeded and peeled Butternut Squash
Olive Oil (enough to coat vegetables)
Salt, to taste
Pepper, to taste
1 can drained Black Beans
2 15oz cans crushed Tomatoes (sub with one large can)
Shredded Cheese for garnish, if desired
5% Fage Yogurt for garnish, if desired (sub with Sour Cream)
Diced Green Onion for garnish, if desired

     Add Beef, Onion, Garlic, and Cayenne to pot to brown, drain excess fat, stir in Ranch Packet.  Meanwhile, toss Zucchini, Eggplant and Squash with enough Oil to coat, spread on a foil lined sheet, season with Salt and Pepper, bake at 425 for 40 minutes, stirring half way thru.  When veggies have finished roasting, stir into meat along with Beans and Tomato Sauce til well incorporated.  Serve with desired garnishments such as Cheese, Yogurt and Green Onions.  Enjoy  :)