- 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
- 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.
04/11/2018
recipepes.com
Salsa Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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