Tomato Zupp'

Name: Tomato Zupp'
Ingredients: 1 medium carrot, peeled, chopped; 1 medium parsnip, peeled, chopped; 12 small red bell pepper, seeded, deveined, chopped (orange or yellow bell ok); 1 red onion, peeled and chopped; 1 cup celery & leaves, chopped; 1 garlic clove, minced; olive oil or grapeseed oil, for sauteeing; 30 ounces diced tomatoes (read Intro); 12 teaspoon dried greek oregano; 3 tablespoons sweet vermouth; 1 whole cinnamon stick; 34 teaspoon spanish paprika; 23 cup garbanzo beans; 1 quart vegetable broth (or chicken broth); 34 cup half-and-half or 34 cup cream; fresh parsley, for garnish; salt and pepper, to taste

17 ingredients

9 steps

Ingredients

1 medium carrot, peeled, chopped
1 medium parsnip, peeled, chopped
12 small red bell pepper, seeded, deveined, chopped (orange or yellow bell ok)
1 red onion, peeled and chopped
1 cup celery & leaves, chopped
1 garlic clove, minced
olive oil or grapeseed oil, for sauteeing
30 ounces diced tomatoes (read Intro)
12 teaspoon dried greek oregano
3 tablespoons sweet vermouth
1 whole cinnamon stick
34 teaspoon spanish paprika
23 cup garbanzo beans
1 quart vegetable broth (or chicken broth)
34 cup half-and-half or 34 cup cream
fresh parsley, for garnish
salt and pepper, to taste

Directions

1

Place the carrots, parsnip, bell pepper, onion and celery in a food processor.
2

Chop small.
3

Saute the carrots, parsnip, bell pepper and onion with the garlic in about 2 tablespoons of olive oil or grape seed oil on medium heat for 5 minutes.
4

Add the remaining ingredients except for the half and half cream and the fresh parsley.
5

Simmer slowly on the stove top on low for about 30 minutes or in a crock pot on LOW for 2-3 hours.
6

Just before serving, if desired, stir in the cream and heat through.
7

Note: soup can be left chunky or whirl it to desired consistency.
8

Garnish the soup with fresh parsley.
9

Season with salt and pepper, to taste.