RANCHERO SOUP

Ranchero Soup image

"Packed with garden-fresh veggies, this 'vitamin soup' goes with just about any grilled meat, fish or fowl," Leah Lyon of Ada, Oklahoma notes. "Carrots and fire-roasted tomatoes add great color, but the variations are almost endless. Just toss in whatever you have in the garden or fridge!"

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 large onion, quartered
3 celery ribs
1 medium zucchini, halved lengthwise
1 large sweet red pepper, quartered and seeded
1 poblano pepper, quartered and seeded
1 tablespoon olive oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) vegetable broth
1 cup frozen sliced carrots
1 cup cooked rice
1/2 teaspoon lemon-pepper seasoning

Steps:

Brush the onion, celery, zucchini and peppers with oil. Moisten a paper towel with cooking oil; using long-handled tons, lightly coat the grill rack. Grill vegetables, uncovered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until tender (pepper skins will char). , Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop grilled vegetables., In a large saucepan, combine the tomatoes, broth and carrots. Bring to a boil. Reduce heat. Stir in grilled vegetables, rice and lemon-pepper; heat through.

Nutrition Facts : Calories 99 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges