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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 180.2
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,140.6 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Shannon's Gypsy Soup calories by ingredient
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Shannon's Gypsy Soup

Submitted by: ONESWEETSHANNON

Introduction

Don't be intimidated by the number of ingredients or the prep and cooking times -- if you don't mind chopping a few vegetables, measuring, and opening a couple cans, then give it a shot! This is my favorite soup and so flavorful. It's great for leftovers. I make a batch and keep it in the fridge all week -- it gets even better after the first serving! Don't be intimidated by the number of ingredients or the prep and cooking times -- if you don't mind chopping a few vegetables, measuring, and opening a couple cans, then give it a shot! This is my favorite soup and so flavorful. It's great for leftovers. I make a batch and keep it in the fridge all week -- it gets even better after the first serving!
Number of Servings: 12

Ingredients

    2 Tablespoons olive oil
    1 Large onion, diced
    1 Cup chopped celery
    4 Cloves garlic, minced
    3 sweet potatoes, peeled and diced
    4 teaspoons paprika
    2 teaspoons yellow curry powder
    2 teaspoons dried basil
    2 teaspoons kosher salt
    1 teaspoon cayenne pepper
    1 Bay leaf
    3 Cans reduced sodium chicken broth
    4 Tablespoons reduced sodium soy sauce
    1 Can diced tomato, drained
    2 Cans garbanzo beans, drained and rinsed
    2 large red bell pepper, chopped

Directions

Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes until vegetables start to reduce and are softened, about 15 minutes. Combine paprika, curry powder, basil, salt, and cayenne. Stir spice blend into vegetable mixture in the stock pot. Add bay leaf, chicken broth, and soy sauce. Cover, and simmer over low heat for 15 minutes.

Add tomatoes, garbanzo beans and red pepper, and simmer for another 10 minutes, or until all of the vegetables are tender. Add salt and pepper to taste.

Makes 12-16 large servings (nutritional info calculated for 12 servings)

Note: this recipe can be customized in several ways, adding other vegetables like zucchini, yellow squash, carrots, etc., substituting vegetable broth for chicken broth to make it vegetarian. I replace some of the regular salt with celery salt. Experiment to your liking!

This soup can be cooked in about 40 minutes or longer if you like. The consistency may be more of a stew -- if you prefer you can add more broth for relatively few additional calories per serving.

Number of Servings: 12


Number of Servings: 12

Recipe submitted by SparkPeople user ONESWEETSHANNON.






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