INGREDIENTS
2
14-15- ounce cans diced (fire-roasted canned tomatoes, fire-roasted canned
1 tsp
Basil, dried
1 lb
Carrots
2
stalks Celery
2 tsp
Coriander, ground
8 cloves
Garlic
1
Onion, large half
1 tsp
Oregano, dried
5 cups
Chicken broth, low sodium
1 tbsp
Brown sugar
1/2 tsp
Chili powder
1 tsp
Kosher salt
1
12- ounce jar Red peppers, roasted
2 tbsp
Olive oil, extra virgin
2 tsp
Cumin