Gypsy Soup

Name: Gypsy Soup
Ingredients: 4 tbsps olive oil; 2 cups onion (chopped); 12 cup chopped celery; 2 cloves garlic (crushed); 2 cups sweet potatoes (diced peeled); 2 tsps paprika; 1 tsp ground turmeric; 1 tsp dried basil; 1 tsp salt; 1 pinch ground cinnamon; 1 pinch cayenne pepper; 1 bay leaf; 3 cups chicken stock; 1 tbsp tamari; 1 cup fresh tomato (chopped); 1 12 cups garbanzo beans (cooked); 34 cup green bell pepper (chopped)

17 ingredients

2 steps

Ingredients

4 tbsps olive oil
2 cups onion (chopped)
12 cup chopped celery
2 cloves garlic (crushed)
2 cups sweet potatoes (diced peeled)
2 tsps paprika
1 tsp ground turmeric
1 tsp dried basil
1 tsp salt
1 pinch ground cinnamon
1 pinch cayenne pepper
1 bay leaf
3 cups chicken stock
1 tbsp tamari
1 cup fresh tomato (chopped)
1 12 cups garbanzo beans (cooked)
34 cup green bell pepper (chopped)

Directions

1

Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
2

Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.