Ranchero Soup Recipe

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Nutrition

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Total time

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Ingredients:

Serving

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 tbsp olive oil
2 cans (14-1/2 oz each) diced tomatoes, undrained
2 cans (14-1/2 oz each) vegetable broth
1 cup frozen sliced carrots
1 cup cooked rice
1/2 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	66.16 Kcal (277 kJ)
Calories from fat	17.05 Kcal
		% Daily Value*
Total Fat	1.89g	3%
Cholesterol	0.22mg	0%
Sodium	72.74mg	3%
Potassium	225.57mg	5%
Total Carbs	10.33g	3%
Sugars	3.41g	14%
Dietary Fiber	2.31g	9%
Protein	1.93g	4%
Vitamin C	30.4mg	51%
Vitamin A	0.2mg	5%
Iron	0.3mg	2%
Calcium	23.7mg	2%

Amount Per 100 g
Calories	56.38 Kcal (236 kJ)
Calories from fat	14.53 Kcal
		% Daily Value*
Total Fat	1.61g	3%
Cholesterol	0.19mg	0%
Sodium	61.98mg	3%
Potassium	192.21mg	5%
Total Carbs	8.8g	3%
Sugars	2.91g	14%
Dietary Fiber	1.97g	9%
Protein	1.65g	4%
Vitamin C	25.9mg	51%
Vitamin A	0.1mg	5%
Iron	0.2mg	2%
Calcium	20.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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