6-8 red bell peppers, sliced in half and de-seeded
32 oz of vegetable broth (chicken broth works also)
6 sun-dried tomatoes
4-6 small yukon potatoes
3 cloves of garlic, sliced in half
1/2 yellow onion, diced
2 stalks of celery, sliced
oil for peppers
drizzle of reduced balsamic
pinch of salt and pepper