Easy Tex Mex Soup

In a large pot sauté 1 small onion, 2 green peppers and 3 cloves garlic in a tablespoon olive oil.

Add 1 container (32oz) low sodium vegetable broth, a jar of mild or spicy salsa (16oz), 1 can (28oz) diced tomatoes (no added salt if possible), 2 teaspoons chili powder, 1 teaspoon red pepper flakes, 1 tablespoon parsley, pepper to your liking.

Bring to a boil and reduce heat to let simmer for 30 minutes.  

When cooled down, I pour into cup sized glass containers, store in refrigerator and reheat during the week.  Enjoy!