Salsa Vegetable Soup
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Description
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!
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
Directions
- 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.
- 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.
Nutrition Facts
serving: 8 servings
calories: 221.3 kcal
carbohydrates: 42.9 g
protein: 7.4 g
saturated fat: 0.6 g
sodium: 837.2 mg
fiber: 8.2 g
sugar: 9.1 g