1 pound red bell peppers, seeded and cut into 1 inch thick rings
4 stalks celery, cut into thin rings
1 (15 ounce) can crushed potato, drained
2 quarts vegetable broth
1/2 cup red wine
1 (20 ounce) can sliced black olives, drained
2 tablespoons brown mustard
1 tablespoon salt
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon dried basil
Place red bell peppers and celery in a large saucepan with enough water to cover. Bring to a boil, then reduce heat to medium heat. Cover and simmer for 10 minutes. Remove peppers and celery from liquid and place in a bowl, covered, to cool.
In a small bowl combine crushed potatoes, red pepper mixture, broth, wine, olives, brown mustard, salt, paprika and parsley; mix well.
Heat a large pot over medium-high heat.
Cover small amounts of vegetable broth and pour in the wine, brown mustard mixture, salt, paprika and basil. Bring to a boil, reduce heat to medium-low, and cook for 3 to 6 minutes.
Reduce heat to medium low, and add tomatoes, onions, garlic, green onions, bell peppers, potatoes and green onions. Cook for about one minute, stirring well.
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