Instructions: 1. In a small saucepan, bring broth, rice and carrot to a boil. Cover, reduce heat and cook until rice and carrot are very soft (20 minutes). Allow to cool; puree. Set aside.

2. Wrap the peeled potato in a paper towel. Microwave on high for 4 minutes. Remove to a cutting board. Unwrap and set aside to cool to the touch.

3. Meanwhile, lightly spray a large soup pan with butter flavored oil. Heat olive oil in the pan; saute onion and garlic; season with a pinch of black pepper. Slice the potato into bite sized pieces about 1/4-inch thick (cut potato into 4th or 6th lengthwise then slice). Add to the sauteed onion and garlic. Add the oregano, basil, old bay, dried chipotle chiles and cilantro. Stir to mix well and lightly brown the potato. Add the bell peppers and stir to mix.

4. Add your choice of tomatoes, beans, corn, chicken, the pureed carrot rice soup base and additional broth to yield 2 cups per serving. Simmer for 10 minutes or more. Before serving, stir in the lime juice.

TOMATOES:
* Chile heads can add a can of tomatoes and chiles (Rotels)

* Mexican style tomatoes are milder than Rotel.

* Stewed tomatoes or recipe ready tomatoes then add a chili powder mix to taste.

Description: "Chunky vegetable soup with southwestern spices"

Yield: 8 cups

NOTES : This is one of those throw it together with whats on hand soups. The carrot rice puree adds body and a bit of sweetness to the broth. Be careful with the salt, especially when using bouillon: it can add up. Also pick your own heat level. We first made this soup with a can of Rotels tomatoes and chiles. Too hot! The Mexican style tomatoes are about right for us now. The soup reheats well. Make two meals: serve leftover with steamed rice.

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