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Salsa Stoup - Rachael Ray 30 Minute Meals

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“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!”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

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.

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