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Gypsy Soup




Source of Recipe


The New Moosewood Cookbook by Mollie Katzen


List of Ingredients




1 Tbs oil
2 small onions, diced (about 2 cups)
2 large cloves garlic, minced
1 stalk celery, diced
1 sweet potato, peeled and diced (about 2 cups)
1 carrot, diced
1 tsp salt
1 tsp paprika
1 tsp turmeric (although I'd leave this out or lessen next time)
1 tsp dried basil
a dash of cinnamon (optional)
1 bay leaf
3 cups water
1 can garbanzo beans, drained and rinsed
1 small green pepper, seeded and diced
1 can diced tomatoes, with juice

Recipe



Saute the onion, celery, sweet potato, and carrot in the oil for about 10 minutes, stirring occasionally. Add the salt, paprika, turmeric (if using), basil, cinnamon (if using), bay leaf, and water. Bring to a simmer, cover, and cook until everything is soft, about 15 minutes.

Add the garbanzo beans, green pepper, and tomatoes. Cover and simmer another 10 minutes or so, until everything is as soft as you like.