Salsa Vegetable Soup
1 head broccoli, cut into florets 1 pinch chili powder 1 pinch ground paprika 1 quart water, or as needed 1 teaspoon ground black pepper 1 yellow bell pepper, diced 1 zucchini, sliced and quartered 1 ½ teaspoons garlic powder 1 ½ teaspoons Italian seasoning 1 ½ teaspoons onion powder 2 bay leaves 2 tablespoons olive oil 4 carrots, diced 4 cups salsa 5 red potatoes, cut into 1-inch cubes 7 cloves garlic, minced ½ cup frozen peas ½ onion, diced