Salsa Stoup - Rachael Ray 30 Minute Meals

Total Time
30mins
Prep
15 mins
Cook
15 mins

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!

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Ingredients

Nutrition

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.
Most Helpful

5 5

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!

4 5

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!

4 5

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!