Salsa Vegetable Soup

Salsa vegetable soup is chock-full of vegetables, salsa, and spices for a hearty and warm soup for a cold weeknight. Serve with a chunk of French bread.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 221 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.