Potato pepper soup | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) canola oil
• 2 stalks celery, diced
• 1 onion, diced
• 1 carrot, diced
• 4 cloves garlic, minced
• 2 tbsp (30 mL) tomato paste
• 2 tsp (10 mL) chili powder
• 1/2 tsp (2 mL) dried oregano leaves
• 1 lb (454 g) yellow fleshed potatoes, peeled and cubed (3)
• 3 1/2 cups (875 mL) low sodium vegetable broth
• 2 red bell peppers, diced
• 2 tbsp (30 mL) chopped fresh basil