Gypsy
Soup
Laura
Laura's note: The vegetables in this soup can be varied. Any orange vegetable can be combined with any green. For example, peas or green beans could replace or augment the peppers. Carrots, pumpkin or squash could fill in for the sweet potatoes. Innovate!
| 2 medium-sized ripe tomatoes (note: I use canned) 2 Tbs. olive oil 2 cups chopped onion 3 medium cloves garlic, crushed 1 stalk celery, minced 2 cups peeled, diced sweet potato 1 tsp. salt 2 tsp. mild paprika 1 tsp. turmeric |
1 tsp. basil dash of cinnamon dash of cayenne 1 bay leaf 3 cups water 1 medium bell pepper, diced (I usually use green beans because I have lots frozen) 1 ½ cups cooked chickpeas |
If using fresh tomatoes, peel and seed them, then chop the pulp. Set aside. Heat olive oil in a kettle or Dutch oven. Add onion, garlic, celery and sweet potato, and sauté over medium heat for about 5 minutes. Add salt and sauté 5 minutes more. Add seasonings and water, cover and simmer about 15 minutes. Add tomato pulp, bell pepper and chickpeas. Cover and simmer for about 10 more minutes, or until the vegetables are as tender as you like them. Taste to adjust seasonings.