Gypsy Soup

Time for another recipe and one of my favorites - Gypsy Soup. I like this soup because it has a neat name, it's easy to make, I like the taste, it freezes well, and it can be tweaked to use leftovers that are hanging around in your refrigerator. Score!

DISCLAIMER: There are actually a number of versions of this soup but this is the one that I like best.

Ingredients:

1 T olive oil
1 onion, chopped
1 sweet potato, peeled and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes with juice
1 pepper - red, green or yellow, chopped
3 cups chicken, turkey, or vegetable broth
1 t paprika
1 t turmeric
1 t basil
1/2 t cinnamon - more or less to taste
Dash of cayenne pepper
1 T tamari or soy sauce
Salt & pepper to taste

And Here's How:

In a large pot saute the onions and sweet potato in the olive oil for a few minutes. Turn the heat to low and add the spices. Cover and let simmer for 15 minutes to bring out the flavor of the spices. Lovely aromas will fill the kitchen and you might even feel like breaking out in a gypsy dance. Go for it!

Add the remaining ingredients, except the salt and pepper, turn up the heat and bring the mixture to a boil. Turn down the heat (can't she make up her mind!), cover, and simmer until the vegetables are tender. Taste and adjust the seasoning. That means, add as much salt and pepper as you think it needs.

Note: Once I didn't have turmeric and left it out. The earth continued to rotate and the soup was delicious. Makes you wonder, doesn't it?

Enjoy!