Salsa Stoup - Rachael Ray 30 Minute Meals |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! 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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