Friday, November 2, 2012

Gypsy Soup

This soup is a hearty soup for a cold fall or winter day.  It is complimented with homemade whole grain brown bread slathered (that must be a word) with creamy butter.  For sure a second helping is a must have a second or third (who's counting) piece of bread with honey on it and call it desert!!!

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 the 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!!  : )  -Noni

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