Saturday, December 31, 1994

Gypsy Soup


4 tablespoons olive oil
2 cups chopped onion
2 cloves garlic, crushed
1/2 cup chopped celery
2 cups diced peeled sweet potatoes
1 cup chopped fresh tomato
3/4 cup chopped green bell pepper
1 1/2 cups cooked garbanzo beans
3 cups stock
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon salt
1 pinch ground cinnamon
1 pinch cayenne pepper
1 bay leaf
1 tablespoon tamari

How to make the soup:
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.