Salsa Soup
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your repertoire, Salsa Soup might be a recipe you should try. This recipe serves 6. For 90 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 115 calories. It is brought to you by The Green Forks. Only a few people really liked this soup. 7 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have oil, onion, vegetable stock, and a few other ingredients on hand, you can make it. It is a cheap recipe for fans of Mexican food. Overall, this recipe earns a solid spoonacular score of 49%. Similar recipes include Salsa soup, Salsa Bean Soup, and Salsa Chicken Soup.
Servings: 6
Ingredients:
1 (28 oz) can stewed tomatoes
3 celery ribs, diced
3 Tb chopped fresh cilantro
3 garlic cloves, minced
1 green pepper, diced
2 Tb oil
1 large onion, diced
2 jalopeno peppers, finely diced
2 cups vegetable stock
Equipment:
dutch oven
Cooking instruction summary:
Heat oil in a soup pot or dutch oven over med heat. Add the jalopenos, bell peppers, onions, celery, and garlic. Season with salt and pepper. Sauté veggies until tender, 8-10 minutes. Add all the tomatoes and stock and bring to a boil. Simmer 20 minutes. Stir in the cilantro and serve.
Step by step:
1. Heat oil in a soup pot or dutch oven over med heat.
2. Add the jalopenos, bell peppers, onions, celery, and garlic. Season with salt and pepper. Sauté veggies until tender, 8-10 minutes.
3. Add all the tomatoes and stock and bring to a boil. Simmer 20 minutes. Stir in the cilantro and serve.
Nutrition Information:
covered percent of daily need
