Salsa Vegetable Soup

Name: Salsa Vegetable Soup
Ingredients: 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

18 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.