Ranchero Soup

• 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

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.

onion, celery, zucchini, sweet red pepper, pepper, olive oil, tomatoes, vegetable broth, carrots, rice, lemonpepper seasoning

Taken from www.tasteofhome.com/recipes/ranchero-soup/ (may not work)