Salsa Vegetable Soup
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Ingredients1 h 30 m servings 221 cals
Original recipe yields 8 servings
- 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.
- Cook's Notes:
- You can easily substitute any veggies to go with this! I just use whatever I have in the fridge at the moment. If there is something you don't like, keep it out, or if there is something you love, add more!
Per Serving: 221 calories; 4.1 g fat; 42.9 g carbohydrates; 7.4 g protein; 0 mg cholesterol; 837 mg sodium. Full nutrition
ReviewsRead all reviews 2
Didn't have zucchini & limiting potatoes...but I did use green peppers, corn, carrots, broccoli, shredded cabbage & homemade salsa. Also added a little lean ground beef, browned first in oil w/...