Shannon's Gypsy Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Tablespoons olive oil1 Large onion, diced1 Cup chopped celery4 Cloves garlic, minced3 sweet potatoes, peeled and diced4 teaspoons paprika2 teaspoons yellow curry powder2 teaspoons dried basil2 teaspoons kosher salt1 teaspoon cayenne pepper1 Bay leaf3 Cans reduced sodium chicken broth4 Tablespoons reduced sodium soy sauce1 Can diced tomato, drained2 Cans garbanzo beans, drained and rinsed2 large red bell pepper, chopped
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.
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.
Nutritional Info 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
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