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Ranchero Soup

 Ranchero Soup
“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!”
8 ServingsPrep: 40 min. + standing Cook: 15 min.

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

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Ranchero Soup (continued)

Nutritional Facts: 1-1/4 cups equals 99 calories, 2 g fat (trace saturated fat), 0 cholesterol, 623 mg sodium, 18 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.