Gypsy Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 252.0
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 708.4 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 8.0 g
- Protein: 6.3 g
View full nutritional breakdown of Gypsy Soup calories by ingredient
Introduction
from Mollie Katzen's book "Soups"Makes 4 or 5 servings from Mollie Katzen's book "Soups"
Makes 4 or 5 servings
Number of Servings: 5
Ingredients
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red ripe tomatoes, 2 medium whole
olive oil, 2 tbsp
2 cups chopped onion
garlic, 3 cloves, crushed
1 stalk raw celery, minced
2 cups sweet potato, diced
1 tsp. salt
paprika, 2 tsp
turmeric, ground, 1 tsp
basil, 1 tsp.
a dash of ground cinnamon
a dash of cayenne
1 bay leaf
3 cups water, tap
1 medium green pepper, diced
1-1/2 cups cooked chickpeas (garbanzo beans)
Directions
1. Heat a medium-sized saucepanful of water to boiling. Core the tomatoes, and plunge them into the boiling water for a slow count of 10. Remove the tomatoes and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside.
2. Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, celery and sweet potato and saute over medium heat for about 5 minutes. Add salt and saute 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
3. Add tomato pulp, green pepper and chickpeas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings and serve.
2. Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, celery and sweet potato and saute over medium heat for about 5 minutes. Add salt and saute 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
3. Add tomato pulp, green pepper and chickpeas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings and serve.
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