Salsa Stoup - Rachael Ray 30 Minute Meals - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 celery ribs, chopped with greens
3 garlic cloves, chopped
salt and pepper
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can tomato puree
2 cups chicken stock
3 tablespoons cilantro, chopped

Preparation

Heat a medium soup pot over medium-high heat.
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.
Add tomatoes, crushed tomatoes and stock and bring soup to a bubble.
Reduce heat to a simmer and stir in cilantro.