Salsa Stoup - Rachael Ray 30 Minute Meals Recipe #178507
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!
by R.Lynn
30 min | 15 min prep
SERVES 4
- 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
- Heat a medium soup pot over medium-high heat.
- 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.
- Add tomatoes, crushed tomatoes and stock and bring soup to a bubble.
- Reduce heat to a simmer and stir in cilantro.
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5 stars