Soup with Salsa and Vegetables

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

Step 1

Warm some olive oil in a big pot over medium heat. Toss in the chopped onion, yellow bell pepper, and garlic, and cook them gently, stirring now and then, until they’re soft and fragrant—this usually takes about 5 to 10 minutes. Next, add the potatoes, carrots, and zucchini to the pot, then pour in enough water to cover everything by a couple of inches. Stir in the salsa along with the Italian seasoning, onion and garlic powders, black pepper, bay leaves, chili powder, and paprika.

Step 2

Bring the soup to a gentle boil over medium-low heat and let it cook until the potatoes are tender, which should take around 40 minutes. Once the potatoes are soft, add in the broccoli and peas. Keep simmering the soup until the broccoli is just tender, about 20 minutes more. Before serving, fish out the bay leaves and give the soup a good stir. Enjoy!