Ultimate Garden Harvest Soup Recipe

Ingredients

• 2 tablespoons of fragrant olive oil
• Finely diced ½ of a fresh onion
• Vibrantly diced 1 yellow bell pepper
• Aromatic garlic, minced into 7 cloves
• Red potatoes, cut into 1-inch cubes for a hearty texture
• 4 carrots, finely diced for added sweetness
• Zucchini, elegantly sliced and quartered
• A generous quart of water, or more if needed
• 4 cups of flavorful salsa
• Delicate 1 ½ teaspoons of Italian seasoning
• 1 ½ teaspoons of aromatic onion powder
• 1 ½ teaspoons of pungent garlic powder
• Ground black pepper for a hint of spice
• 2 bay leaves for depth of flavor
• A touch of chili powder for warmth
• A dash of ground paprika for a subtle kick
• Fresh broccoli, cut into florets for a pop of green
• A generous helping of frozen peas, about ½ a cup

Step 1

Begin by gently heating olive oil in a generously sized pot on medium heat. Saute a delightful medley of onion, sunny yellow bell pepper, and aromatic garlic until they become delightfully tender, which should take about 5 to 10 minutes. Introduce a mix of hearty potatoes, sweet carrots, succulent zucchini, and just enough water to submerge the ingredients by a couple of inches. Infuse the concoction with a dollop of salsa, along with a harmonious blend of Italian seasoning, onion powder, garlic powder, zesty black pepper, fragrant bay leaves, a hint of chili powder, and a dash of vibrant paprika.

Step 2

Allow this symphony of flavors to simmer gently over a medium-low flame, maintaining a gentle bubbling, until the potatoes reach a delightful softness, which should take approximately 40 minutes. Toss in vibrant broccoli and plump peas, continuing to cook until the broccoli reaches a perfect tenderness, which should be around 20 minutes more. Lastly, don't forget to fish out and discard the bay leaves before serving up this delectable soup.