Salsa Vegetable Soup recipe
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Ingredients
- 2 tablespoons olive oil ½ 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 ½ teaspoons Italian seasoning 1 ½ teaspoons onion powder 1 ½ 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 ½ cup frozen peas
Nutrition Info
- 221.3 caloriescarbohydrate: 42.9 gcholesterol: : -fat: 4.1 gfiber: 8.2 gprotein: 7.4 gsaturatedFat: 0.6 gservingSize: -sodium: 837.2 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Salsa Vegetable Soup
Directions
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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.