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!

• 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
• 1 ½ teaspoons onion powder
• 2 bay leaves
• 4 carrots, diced
• 1 ½ teaspoons Italian seasoning
• 1 ½ teaspoons garlic powder
• 7 cloves garlic, minced
• 1 pinch chili powder
• 1 yellow bell pepper, diced
• ½ onion, diced
• 1 head broccoli, cut into florets
• 1 pinch ground paprika
• ½ cup frozen peas
• 1 quart water, or as needed
• 1 zucchini, sliced and quartered
• 5 red potatoes, cut into 1-inch cubes
• 4 cups salsa

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.