Gypsy Soup
A delicious, healthy, and easy tomato-based stew that can be made with almost any combination of vegetables. Paprika, turmeric, basil and cinnamon give it a unique flavor, with cayenne for a little spice. Vegetables in can be varied, according to what you have on hand. Peas, green beans, broccoli florets, fresh spinach or zucchini can replace or add to the bell pepper. I often use broccoli stems or cabbage in place of the celery. Carrots, pumpkin, or squash (butternut, acorn) could replace or add to the sweet potatoes.
Sometimes I will add some cumin and coriander to spice things even more; go with what tastes good to you
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 cups water
- 1 tsp salt
- 1 bay leaf
- 1 stalk celery
- 2 t olive oil
- 2 c chopped onion
- 3 medium cloves garlic crushed
- 2 c diced sweet potato
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp basil
- a dash of cinnamon
- a dash of cayenne
- 1 can (16-20 oz) diced tomatoes
- 1 medium bell pepper diced
- 1.5 cups or 16 oz can cooked chickpeas (i also add the liquid from the can)
- Carbohydrate 7.16723683850216 g
- Cholesterol 0 mg
- Fat 4.71901137935543 g
- Fiber 1.70686508402775 g
- Protein 1.02412498612812 g
- Saturated Fat 0.68053050624499 g
- Serving Size 1 1 Serving (205g)
- Sodium 13.4619655230518 mg
- Sugar 5.46037175447441 g
- Trans Fat 0.163641050778908 g
- Calories 71 calories
1) Heat olive oil in large soup pot or Dutch oven. Add onion, garlic, celery, and sweet potato, and saute over medium heat for about 5 minutes. Add salt and saute 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes. 2) Add tomatoes, bell pepper, and chickpeas. Cover and simmer for about 10 minutes more, or until all the vegetables are as tender as you like them (NOTE: be careful not to cook the broccoli florets, cabbage or green beans too long - a little crunch is good). Taste to adjust seasonings and salt. Serve hot with crusty bread.
