Friday, November 2, 2012

Gypsy Soup

This soup is a hearty meal for a cold fall or winter day.  It has a lovely color due to the turmeric and the sweet potatoes add a nice texture.  My family request this soup often, I hope yours does too!

4      tablespoons olive oil
2      cups diced onions
1/2   cup chopped celery
2-4   cloves garlic, minced
2      cups pealed, diced sweet potatoes
2      teaspoons paprika
1      teaspoon turmeric
1      teaspoon dried basil
1      teaspoon salt
1      pinch cinnamon
1      pinch cayenne pepper
1      bay leaf
3      cups chicken or vegetable stock
1      tablespoon Tamari sauce (or regular soy sauce will do)
1      cup chopped fresh tomatoes
11/2  cups cooked garbanzo beans
3/4   cup chopped bell peppers

Heat stock pot over medium heat, add olive oil, when oil is hot; add onion, celery, sweet potato, and garlic, saute for about 5 minutes or until onions are translucent, season with the seasonings and stir to blend.  Stir in chicken stock and Tamari, cover, reduce heat to low and simmer for about 15 minutes.  Add tomatoes, beans, and bell peppers and simmer for about 10 more minutes or until all the vegetables are tender.  Adjust the salt and pepper to taste and serve.  Enjoy!!  : )  -MK

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