Saturday, February 27, 2010

Gypsy Soup

Gypsy Soup

3 to 4 tablespoons oil
2 cloves garlic, minced
1/4 cup celery, chopped
3/4 cup green pepper, chopped
1 teaspoon turmeric
1 teaspoon salt
dash cayenne pepper
3 cups vegetable broth
1 tablespoos tamari (haven't been able to find tamari so left out and was still very good)
2 onions, chopped
2 cups peeled, chopped sweet potatoes
1 cup tomatoes, chopped (I used canned chopped tomatoes)
2 teaspoons paprika
1 teaspoon basil
dash cinnamon
1 bay leaf 1 can drained chick peas (didn't have on hand so used little bit of wheat Penne pasta, and was great)

Saute onion, garlic, celery, potatoes, pepper, and tomatoes in oil for 5 minutes. Add everything else except chick peas and tamari and simmer covered for 15 minutes. Add the rest of ingredients and simmer another 15 minutes until potatoes are tender.

I know this one can get expensive if you have to buy everything which defeats the purpose of a lenten meal but I keep most of this stuff on hand (seasonings and some of the veggies) those seasonings are good to keep around for future recipes (I used paprika and bay leaves all the time) so good idea to buy them to have on hand anyway.

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