Rachael Ray: Salsa Stoup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Rachael Ray: Salsa Stoup calories by ingredient
Introduction
An amazingly warm and delicious chunky soup that is easy on your waistline. An amazingly warm and delicious chunky soup that is easy on your waistline.Number of Servings: 8
Ingredients
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1 T canola oil
2 jalapenos, chopped
2 medium onions, chopped
1 bell pepper (any color), chopped
3 celery stalks, chopped with greens
3 garlic cloves, chopped
28 oz. can stewed tomatoes
28 oz. can crushed tomatoes
2 C vegetable broth or stock
3 T fresh cilantro, chopped
1 T ground cumin
salt and pepper to taste
Directions
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.