Ranchero Soup

Name: Ranchero Soup
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

11 ingredients

3 steps

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

1

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).
2

Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop grilled vegetables.
3

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.