Roasted Vegetable Soup Recipe

1 medium eggplant, cut into 3/4-inch pieces 2 medium zucchini, cut into 3/4-inch pieces 2 large sweet red peppers, cut into 3/4-inch pieces 1/2 pound fresh mushrooms, quartered 1 large sweet potato, peeled and cut into 3/4-inch pieces 1 large potato, peeled and cut into 3/4-inch pieces 1 medium leek (white part only), sliced 6 garlic cloves, minced 4 cans (14-1/2 ounces each) vegetable or chicken broth 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained 2 to 3 teaspoons red wine vinegar 1 teaspoon dried rosemary, crushed 1 teaspoon dried marjoram 1/2 teaspoon rubbed sage 1/2 teaspoon dried thyme Salt and pepper to taste