Salsa Vegetable Soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1/2 onion, diced
• 1 yellow bell pepper, diced
• 7 cloves garlic, minced
• 5 red potatoes, cut into 1-inch cubes
• 4 carrots, diced
• 1 zucchini, sliced and quartered
• 1 quart water, or as needed
• 4 cups salsa
• 1 1/2 teaspoons italian seasoning
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 2 bay leaves
• 1 pinch chili powder
• 1 pinch ground paprika
• 1 head broccoli, cut into florets
• 1/2 cup frozen peas

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• 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.