Gypsy Soup

4 servings

• 1 tablespoon olive oil
• 3 tablespoons Vegetable broth
• 2 cups chopped onions
• 2 cloves minced garlic
• 2 cups chopped, peeled sweet potatoes
• 1/2 cup chopped celery
• 1 cup chopped, fresh tomato
• 3/4 cup chopped red bell pepper
• 1 1/2 cups drained, cooked garbanzo beans
• 3 cups Vegetable Broth, or water
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon basil
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 bay leaf
• 1 tablespoon tamari
• 1 dash cinnamon

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

In a large pot sauté onions, garlic, celery & sweet potatoes in olive oil and 3 TBS broth for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, 15 minutes. Add remaining vegetables, chickpeas and tamari. Simmer another 10 minutes or so, until all the vegetables are as tender as you like them.

Note: The vegetables used in this soup are flexible. Any orange vegetable can be combined with green...for example, peas or green beans could replace the peppers. Carrots or winter squash can be used instead of, or in addition to sweet potatoes, etc.