Salsa Vegetable Soup

Salsa Vegetable Soup

2 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 30 m
livelovelaugh13
Recipe by  livelovelaugh13

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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Reviews (2)

Rate This Recipe
WaterlessCooker
3

WaterlessCooker

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/onions, chopped cremini mushrooms & seasonings, added some homemade beef broth for extra flavor. Served w/a tsp of sour cream & some homemade corn tortillas...Great recipe & love the versatility. Really hit the spot on a cold snowy day! Thanks for sharing this!

Phoebe
0

Phoebe

4.5 Only had 3 cups of mild salsa so adjusted ingredients accordingly. Didn't have chili seasoning so added cumin. VERY nice indeed!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 42.9 g
  • 14%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

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