Gypsy soup


2 tbsp olive oil
2 lg onions, chopped
1/2 cup chopped celery
2 clove garlic, minced
3 cup water or broth
2 cup peeled, diced sweet potato
1 bay leaf

1 tsp dried basil
2 tsp paprika
dash of cinnamon
1 tsp turmeric
dash of cayenne pepper
1 cup chopped tomatoes
1 tbsp light soy sauce

1 1/2 cup cooked garbanzo beans
salt to taste
1 cup sliced zucchini

How to prepare

In a large saucepan or stock pot heat the oil and saut the onions, garlic, celery and the sweet potato for about 5 minutes, or till just softened. Add the broth or water, bay leaf, paprika, turmeric, basil, cinnamon and cayenne. Bring the soup to a boil, then reduce the heat and simmer gently for about 15 minutes. Add the tomatoes and the garbanzo beans and simmer another 10 minutes. Lastly, add the zucchini and soy sauce and salt to taste.

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