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Nutrition Facts
Serving Size 1 (556g) Recipe makes 4 servings
Calories 230
Calories from Fat 81		(35%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 701mg		29%
Potassium 1248mg		35%
Total Carbohydrate 34.3g		11%
	Dietary Fiber 5.9g	23%
	Sugars 19.6g
Protein 7.8g		15%
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Salsa Stoup - Rachael Ray 30 Minute Meals

Recipe #178507 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: R.Lynn
Jul 20, 2006

This is actually a really good end of the week-use up all the veggies kind of stoup. It makes a great lunch! I added black beans I had leftover from taco night and I also added rice. The jalapeno doesn't make it too hot either. If you don't like the heat of a jalapeno, they can definately be omitted all together and this would still be great!

SERVES 4 (change servings and units)

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 celery ribs, chopped with greens
3 garlic cloves, chopped
salt and pepper
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can tomato puree
2 cups chicken stock
3 tablespoons cilantro, chopped

Directions

1
Heat a medium soup pot over medium-high heat.
2
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes.
3
Add tomatoes, crushed tomatoes and stock and bring soup to a bubble.
4
Reduce heat to a simmer and stir in cilantro.

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Featured Reviews for This Recipe

From: Chef #1200994

On Mar 12, 2009

This has become one of our favorite Rachel recipes. The only thing I add is some chicken. If I have time I roast it or poach it myself. If not, in true Rachel style, I let the grocery store do it for me and just buy a roasted chicken which I shred into the stoup. Delicious!

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From: Starrynews

On Jan 8, 2009

Tasty soup with a nice flavor. I added some black beans and corn to make it a little heartier - like our favorite black bean salsa. Thanks for sharing!

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From: PinkFreakMandy

On Nov 9, 2008

We thought this was ok, it was good as a dip, but we didn't really enjoy eating it as a soup. It did go really well as a dip to the quesadillas recipe that goes with this one in Rach's cookbook though!

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From: ShanH

On Oct 14, 2007

We made this out of RR's cookbook tonight and it was very, very good. I made the soup as directed except used a mixture of rotel and diced tomatoes instead of the stewed tomatoes. This was perfect for a light dinner and would be equally as good if it were to be pureed with a hand blender.

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