Gypsy Soup

Ingredients

• 2 teaspoons olive oil
• 2 cups chopped onion
• 1/2 cup chopped celery (1 large stalk)
• 2 cloves garlic, minced
• 2 cups diced, peeled sweet potatoes
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper
• 1 bay leaf
• 3 cups chicken or vegetable stock
• 1 tablespoon soy sauce or tamari
• 1 cup chopped tomato (fresh or canned)
• 1 1/2 cups cooked chick peas
• 3/4 cup chopped green bell pepper

Directions

1. Heat olive oil in a stock pot over medium-high heat.

2. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft.

3. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.

4. Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.