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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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 |
1/2 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 1/2 teaspoons italian seasoning |
1 1/2 teaspoons onion powder |
1 1/2 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 |
1/2 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.
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