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 people

Categories: 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

  1. 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.

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