Salsa Vegetable Soup

Ingredients

• 2  bay leaves 
• 1 head broccoli cut into florets
• 4  carrots diced
• 1 pinch chili powder 
• 7 cloves garlic minced
• 1.5 teaspoons garlic powder 
• 1 pinch ground paprika 
• 1 teaspoon ground pepper black
• 1.5 teaspoons penzey's southwest seasoning italian
• 2 tablespoons olive oil 
• 0.5  onion diced
• 1.5 teaspoons onion powder 
• 0.5 cup peas frozen
• 5  potatoes red cut into 1-inch cubes
• 4 cups salsa 
• 1  bell pepper diced yellow
• 1  zucchini sliced quartered

Equipment

• pot

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.
2. 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.
3. Cook soup over medium-low, maintaining a slight boil, until potatoes soften, about 40 minutes.
4. Add broccoli and peas; cook until broccoli is tender, about 20 more minutes.
5. Remove bay leaves.