Salsa Vegetable Soup Recipes

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SALSA VEGETABLE SOUP



Salsa Vegetable Soup image

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!

Provided by livelovelaugh13

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
½ 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 ½ teaspoons Italian seasoning
1 ½ teaspoons onion powder
1 ½ 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
½ cup frozen peas

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 42.9 g, Fat 4.1 g, Fiber 8.2 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 837.2 mg, Sugar 9.1 g

SALSA VEGETABLE SOUP



Salsa Vegetable Soup image

Super easy vegetable soup. This is an adaptation of Vegetable Salsa Soup by Wendy Greve on allrecipes.com. I'm posting my changes for nutritional information.

Provided by glgrimes

Categories     Vegetable

Time 45m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 7

32 ounces low sodium chicken broth
1 green pepper, chopped
1 red pepper, chopped
1 medium sweet onion, chopped
2 cups celery, sliced
1 cup mixed vegetables (frozen)
16 ounces salsa (refrigerated)

Steps:

  • Stir all ingredients in a large pot. Cook over medium heat for 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 60.6, Fat 0.9, SaturatedFat 0.3, Sodium 426.4, Carbohydrate 10.4, Fiber 2.7, Sugar 4.4, Protein 4.3

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