Vegetable Salsa Soup Food

LENTIL VEGETABLE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

LENTIL VEGETABLE SOUP

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

VEGETABLE SALSA SOUP

Steps:

• In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables. Simmer together for 20 minutes, or until vegetables are tender.

SALSA VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, yellow bell pepper, and garlic in the hot oil until softened, 5 to 10 minutes. Add potatoes, carrots, zucchini, and enough water to cover mixture by 2 inches. Stir salsa into the mixture and add Italian seasoning, onion powder, garlic powder, black pepper, bay leaves, chili powder, and paprika.
• Cook soup over medium-low, maintaining a slight boil, until potatoes soften, about 40 minutes. Add broccoli and peas; cook until broccoli is tender, about 20 more minutes. Remove bay leaves.

FRESH VEGETABLE SALSA

Steps:

• In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.

VEGETABLE SALSA

Steps:

• Preheat the barbecue or broiler. Halve tomatoes, zucchinis, eggplants, and squashes lengthwise. Grill or broil vegetables until softened and lightly browned on both sides. Let cool.
• Chop vegetables into small pieces, then toss them together in a large bowl. Mix in onion, turmeric, cumin, canola oil, orange juice, and salt to taste. Cover and chill in the refrigerator for about 30 minutes. Serve on top of sliced, toasted whole-wheat bread.

CHICKEN SALSA SOUP

Steps:

• Cut chicken into bite-size pieces.
• Heat oil in a large Dutch oven over medium high heat. Once hot, add chicken and taco seasoning and cook for 2-3 minutes per side, or until seared on each side.
• Add Pace Picante, broth, corn, and black beans. Bring to a simmer, cover, and let cook for 8 minutes.
• Remove from the heat, squeeze fresh lime juice over the top and stir the soup.
• Serve warm with your choice of toppings.

VEGETABLE SALSA - THE MAYO CLINIC

Steps:

• Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

SALSA VEGETABLE SOUP

Steps:

• Stir all ingredients in a large pot. Cook over medium heat for 30 minutes or until vegetables are tender.