Rachael Ray: Salsa Stoup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T canola oil2 jalapenos, chopped2 medium onions, chopped1 bell pepper (any color), chopped3 celery stalks, chopped with greens3 garlic cloves, chopped28 oz. can stewed tomatoes28 oz. can crushed tomatoes2 C vegetable broth or stock3 T fresh cilantro, chopped1 T ground cuminsalt and pepper to taste
Heat a medium sauce pot over medium heat with oil.
While heating, chop all of the fresh ingredients. Add the jalapenos, onions, pepper, celery, and garlic and saute for about 5 minutes - seasoning with salt and pepper. Add the tomatoes and vegetable stock. Bring to a boil, then reduce heat to a simmer and add the cilantro and cumin. Let this stoup simmer as long as you like, or at least 15 minutes to let the flavors meld.
Serving Size: makes 8 (1 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user CMCGUIRE88.
While heating, chop all of the fresh ingredients. Add the jalapenos, onions, pepper, celery, and garlic and saute for about 5 minutes - seasoning with salt and pepper. Add the tomatoes and vegetable stock. Bring to a boil, then reduce heat to a simmer and add the cilantro and cumin. Let this stoup simmer as long as you like, or at least 15 minutes to let the flavors meld.
Serving Size: makes 8 (1 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user CMCGUIRE88.
Nutritional Info Amount Per Serving
- Calories: 99.6
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 534.4 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.1 g
- Protein: 3.3 g
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