Gypsy Soup Recipe

[becauseshewas]

Gyspy Soup

*The vegetables in this soup can be varied. Any orange vegetable can be combined with any green. For example, peas or green beans could replace - or augment - the peppers. Carrots, pumpkin, or squash could fill in for the sweet potatoes. Innovate!

2 med. sized ripe tomatoes
2 tbs. olive oil
2 cups chopped onion
3 medium cloves garlic, crushed
1 stalk celery, minced
1 tsp. salt
2 cups peeled, diced sweet potato
2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
a dash of cinnamon
a dash of cayenne
1 bay leaf
3 cups water
1 medium bell pepper, diced
1.5 cups cooked chick peas (canned okay!)

1. Heat a medium-sized saucepanful of water to boiling. Core the tomatoes, an dplunge 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 [I used corn from two ears, as well), 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, bell pepper [I used red], and chick peas. Cover and simmer about 10 more minutes, or until all the veggies are as tender as you like them. Taste and adjust seasonings.

*Of course I went crazy with this recipe, adding corn, more onion, all kinds of spices, more salt, Tapatio, lemon juice, Bragg's amino acids, more garlic, etc. and the only thing I'll do differently next time is use more sweet potato. The sweetness is such a great touch I'd like there to be more!

Enjoy!