Salsa Vegetable Soup The Best Recipes

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Salsa Vegetable Soup

"My mom makes a beef veggie stew that is similar to this, but I wanted something healthy, low sodium, and full of veggies! It is a great soup to eat on a cold winter night. I serve it by itself, but it would also be great with a side of French bread to dip in the broth!"

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

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H30M

• 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.

Notes :

• You can easily substitute any veggies to go with this! I just use whatever I have in the fridge at the moment. If there is something you don't like, keep it out, or if there is something you love, add more!

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