“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!”
Ranchero Soup
Peppers (Hot)
Ranchero Soup
Prep Time
40 min
Cook Time
15 min
Yield
8 servings (2-1/2 quarts)
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
Directions
- 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
1-1/4 cups: 99 calories, 2g fat (0 saturated fat), 0 cholesterol, 623mg sodium, 18g carbohydrate (8g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.
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