GYPSY SOUP
(from kylerhea’s recipe box)
The vegetables used in this soup are flexible. Any orange vegetable can be combined with any green … For example, peas or green beans could replace the peppers. Carrots can be used instead of or in addition to the squash or sweet potatoes, etc.
Source: This is a Mollie Katzen recipe from one of the Moosewood ckbks
Serves 4 peopleCategories: Faves, SOUPS, beans, chickpeas
Ingredients
- 3-4 Tbs olive oil
- 2 cups chopped onions
- 2 cloves crushed garlic
- 2 cups chopped, peeled sw. potatoes or winter squash
- 1/2 cup chopped celery
- 1 cup chopped fresh tomatoes
- 3/4 cup chopped sweet peppers
- 1 1/2 cup cooked chickpeas (or cannelini)
- 3 cups stock or water
- 2 tsp paprika
- 1 tsp tumeric (dash of curry)
- 1 tsp basil
- 1 tsp salt
- dash of cinnamon
- dash of cayenne
- 1 bay leaf
- 1 Tbs tamari
Directions
-
In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, 15 minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so – until all the vegetables are as tender as you like them.