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Ingredients 0/18
What Makes This Recipe Special
Kitchen Advice
- Simmer the soup gently to let the vegetables soften without losing their texture.
- Taste and adjust seasoning at the end to balance the salsa’s acidity with a pinch of sugar or salt if needed.
Step 1
Heat some olive oil in a big pot over medium heat. Toss in the chopped onion, yellow bell pepper, and garlic, and cook them gently until they’re nice and soft, about 5 to 10 minutes. Next, add the potatoes, carrots, and zucchini, then pour in enough water to cover everything by a couple of inches. Stir in the salsa along with the Italian seasoning, onion powder, garlic powder, black pepper, bay leaves, chili powder, and paprika.
Step 2
Bring the soup to a gentle boil over medium-low heat, then let it simmer until the potatoes are tender—this usually takes around 40 minutes. Once the potatoes are soft, add the broccoli and peas, and keep cooking until the broccoli is just tender, about 20 more minutes. Don’t forget to fish out the bay leaves before you serve.
Serving Inspiration
Storing Food Safely
