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
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.
Prep Time: 25 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
Servings: 8