Salsa Stoup - Rachael Ray 30 Minute Meals

R.Lynn's Note:

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!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 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

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.

Reviews

[Chef #1200994]

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!

[Starrynews]

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!

[Soup Lady]

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!