Gypsy Soup

2 -3 tablespoons olive oil
2 large yellow onion, chopped
4 cloves garlic, minced
1 stalk celery, diced
2 large sweet potatoes, diced
1 teaspoon sea or kosher salt
1/3 cup tomato sauce
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
a dash of cinnamon
a dash of cayenne
1 bay leaf
4 cups vegetable broth or water
1 (14 ounce) can chick peas, drained and rinsed
2 cups kale leaves, torn into bite size pieces, stems removed

1. In a soup pot or large saucepan heat the olive oil and saute onion, garlic and celery over medium-low heat until tender. Add sweet potato and salt; saute 3-4 more minutes.
2. Add seasonings, tomato, broth, chickpeas and kale. Bring to a boil and simmer slowly for 25 minutes until sweet potatoes are tender. Taste halfway through and adjust seasonings if needed. Remove bay leaf before serving. Serve immediately with crusty bread.

Serving Size: 6 half cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user EPYKINS.