Gypsy Soup Recipe


Submitted by Mary_RD

Makes 10 servings



This recipe appeared in The Moosewood Cookbook by Mollie Katzen and in Jane Brody's Good Food Book.

Ingredients
2 tablespoons olive oil
2 cups chopped onion
1/2 cup chopped celery
2 cloves garlic, crushed
2 cups diced sweet potatoes
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon salt
1 pinch ground cinnamon
1 pinch cayenne pepper
3 cups low sodium chicken stock
1 tablespoon tamari
1 cup chopped fresh tomato
1 1/2 cups cooked garbanzo beans
3/4 cup chopped green bell pepper
Directions
  1. Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. 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.

  2. 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.

Categories

Main Dish

Nutrition Facts
Serving Size 189.3g
Amount Per Serving
Calories
192
Calories from Fat
42
% Daily Value*
Total Fat
4.7g
7%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
371mg
15%
Total Carbohydrates
30.9g
10%
Dietary Fiber
7.5g
30%
Sugars
5.2g
Protein
7.7g
Vitamin A 13% • Vitamin C 33%
Calcium 5% • Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in vitamin C
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