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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.5
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 535.1 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 7.4 g
  • Protein: 6.4 g

View full nutritional breakdown of Gypsy Soup calories by ingredient
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Gypsy Soup

Submitted by: FITGIRL15
Gypsy Soup

Introduction

... a delicately spiced Spanish-style vegetable soup!

A vegetarian soup but you could easily add cooked chicken or beef to the soup once it's cooked!
... a delicately spiced Spanish-style vegetable soup!

A vegetarian soup but you could easily add cooked chicken or beef to the soup once it's cooked!

Number of Servings: 6

Ingredients

    ** 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 add to) the peppers.
    Carrots, pumpkin, or squash could fill in for the sweet potatoes! Get CREATIVE!

    Step1)
    2 tbsp. Olive oil
    2 C. chopped Onion
    3 cloves garlic, minced
    1 stalk celery, minced
    2 C. Sweet potato, diced
    1 tsp. Salt

    Step 2)
    2 tsp. ground Paprkia
    1 tsp. turmeric
    1 tsp. Basil
    dash of Cinnamon
    dash of cayenne powder
    1 bay leaf
    3 C. Water

    Step 3)
    1/2 C. crushed tomatoes
    1/4 C. tomato paste
    1 medium red bell pepper
    1 Can (1.5 C.) Chick peas.

Directions

1) In a large sause pan, add onion, garlic, celery and sweet potato. Saute over medium heat for ~5 minutes. Add salt and sautee for another 5 minutes.

2) Add seasonings and water, cover and simmer (on low heat) for 15 minutes.

3) Add tomatos (crushed and paste), red peppers and chick peas. Cover and simmer for ~10 minutes more, or until the vegetables are as tender as you like them. Taste and adjust seasonings. Serve!

Yeilds: 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FITGIRL15.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I love this recipe from Moosewood. I cooked my own chickpeas--3/4 c raw and used 1 c chopped fresh tomatoes. Green peppers are okay instead of red. The next day I added some fresh spinach and leftover pasta. Six generous meals. - 3/16/11

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  • I will def be making this again. - 2/19/10

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