Spicy Vegetable Soup
2 TBS olive oil
1 large sweet onion, chopped
3 stalks of celery, sliced
1 red pepper, chopped
2 small zucchini, chopped
1 16oz jar of salsa (or a pint of homemade)
2 cups chopped red potatoes
8 cups of broth
3 bay leaves
1 TBS dried basil
1/2 TBS dried oregano
1/4 tsp red pepper flakes
1 tsp garlic powder
salt and pepper to taste
In a large pot heat the oil over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients, stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender. Discard bay leaves and serve.
Tip – use left over baked potatoes to speed up the cooking time of the soup.
Source: WFM 1-10