This is a family favorite during the cold winter months. It is hearty, oil-free and less salt. This recipe is good with just a slice of crusty bread on the side. It warms you from the inside out. It is so delicious and is a little spin-off of the traditional tomato soup, But more grown-up version. I have served this for lunch and dinner. It is good for both because it is so filling.
2 lbs of potatoes ( about 4 medium-sized or two large sizes diced into cubes)
2 red bell pepper ( seeded and diced into cubes)
1/2 onion (diced)
2 tbsp brown sugar
3 cloves of garlic (minced)
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp red pepper flakes ( to taste. more if you like it spicier)
1/4 cup apple cider vinegar
1 can tomato paste
1 can diced tomatoes
1 can fire roasted diced tomatoes
- In a large pot over medium heat, Add about 2 tbsp water to the pan. Add the onion, bell pepper, and garlic and cook until slightly tender.
- Add the potatoes and the remaining ingredients and stir to combine well, making sure to melt the brown sugar.
- Bring the mixture to a boil and reduce the heat to low and place a lid on top. Cook about 15 to 20 minutes stirring occasionally to prevent sticking and burning. Cook until the potatoes are tender. Remove from heat and allow to sit for about 10 minutes before serving.
You can serve this with crusty bread or over rice.