Makes 1 cup servings (eyeballing it, looks like 8-10)
2 tablespoons extra-virgin olive oil
2 jalapeno peppers, seeded and chopped (I used 1 small can green chilis)
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 ribs celery, chopped with greens
3 cloves garlic, chopped
Salt and pepper
1 (28-ounce) can stewed tomatoes
1 (28-ounce) can crushed tomatoes
2 cups vegetable or chicken stock
3 tablespoons chopped cilantro
Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil 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.
I simmered for 10 minutes after stirring in cilantro.