Salsa Vegetable Soup

• 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

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.

olive oil, onion, yellow bell pepper, garlic, red potatoes, carrots, zucchini, water, salsa, italian seasoning, onion powder, garlic, ground black pepper, bay leaves, chili powder, ground paprika, broccoli, frozen peas

Taken from www.allrecipes.com/recipe/231557/salsa-vegetable-soup/ (may not work)