Moosewood's Gypsy Soup

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil
  • 1 Bay leaf
  • 3/4 cup Bell pepper, sweet
  • 1/2 cup Celery
  • 1 1/2 cups Chickpeas, Cooked
  • 2 cloves Garlic
  • 2 cups Onion
  • 2 cups Sweet potatoes or winter squash
  • 1 cup Tomatoes, fresh

• Condiments

  • 1 tbsp Tamari

• Baking & Spices

  • 1 Dash Cayenne
  • 1 Dash Cinnamon
  • 2 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil

• Liquids

  • 3 cups Stock or water

Found on foodfitnessfreshair.com

Ingredients

• -3-4 Tbsp. olive oil
• -2 cups chopped onion
• -2 cloves crushed garlic
• -2 cups chopped, peeled sweet potatoes or winter squash (I like to do a cup of each)
• -1/2 cup chopped celery
• -1 cup chopped, fresh tomatoes (or substitute 1 can of tomatoes)
• -3/4 cup chopped sweet bell pepper
• -1 1/2 cups cooked chickpeas
• -3 cups stock or water
• -2 tsp. paprika
• -1 tsp. turmeric
• -1 tsp. basil
• -1 tsp. salt
• -Dash of cinnamon
• -Dash of cayenne
• -1 bay leaf
• -1 Tbs. tamari

Directions

• In a large saucepan saute onions, garlic, celery, and sweet potatoes in olive oil for about five minutes. Add seasonings except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.
• Check salt. Add tamari if it could use a little more. Serve alongside cornbread or a crusty harvest bread.