Salsa Vegetable Soup

Name: Salsa Vegetable Soup
Total time: 90
Yield: 8
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

Recipe by livelovelaugh13 from allrecipes.com

Dinner,Lunch 2 Hr. 30 Mins.

Ingredients

8 servings

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2 tablespoons olive oil
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½ onion, diced
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1 yellow bell pepper, diced
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7 cloves garlic, minced
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5 red potatoes, cut into 1-inch cubes
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4 carrots, diced
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1 zucchini, sliced and quartered
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1 quart water, or as needed
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4 cups salsa

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1 ½ teaspoons Italian seasoning
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1 ½ teaspoons onion powder
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1 ½ teaspoons garlic powder
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1 teaspoon ground black pepper
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2 bay leaves
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1 pinch chili powder
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1 pinch ground paprika
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1 head broccoli, cut into florets
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½ cup frozen peas

Instructions

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.