Salsa Stoup - Rachael Ray 30 Minute Meals

5.0(5)

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·published 2006-07-20

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Low Protein

Servings

4 serving(s)

Total time

30 min

prep 15 min

Calories / serving

231 kcal

Ingredients (11)

serves

2 tablespoons extra virgin olive oil, 2 turns of pan, plus some for brushing tortillasextra-virgin-olive-oil
2 jalapeno peppers, seeded and choppedpepper
1 green bell pepper, seeded and choppedbell-pepper
1 large onion, choppedonion
3 celery ribs, chopped with greenscelery
3 garlic cloves, choppedgarlic
salt and peppersalt-and-pepper
1 (28 ounce) can stewed tomatoesstewed-tomatoes
1 (15 ounce) can tomato pureetomato
2 cups chicken stockchicken-stock
3 tablespoons cilantro, choppedcilantro

Instructions (4 steps)

01Heat a medium soup pot over medium-high heat.
02Add 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.
03Add tomatoes, crushed tomatoes and stock and bring soup to a bubble.

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Rich recipe — supports nutrition-aware planning.