Guest guest Posted August 17, 1999 Report Share Posted August 17, 1999 this one takles about 30 minutes but is fairly simpleand sounds good also a good base to add to > " Barry and Wendy Hawthorn " <bwwmh Gypsy Soup (Supper) This is our absolute favourite soup. I usually make some corn bread to serve with it. GYPSY SOUP Soak 3/4 cup chickpeas overnight. Cook for 1 1/2 hours to give 1 1/2 cups cooked chickpeas 3-4 tbsp olive oil 2 cups chopped onion 2 cloves fresh garlic 2 cups chopped, peeled sweet potatoes or winter squash 1/2 cup chopped celery 1 cup chopped fresh tomatoes 3/4 cup chopped sweet peppers 3 cups stock or water 2 tsp paprika 1 tsp tumeric 1 tsp basil 1 tsp salt dash of cinnamon dash of cayenne 1 bay leaf 1 tbsp tamari Saute onions, garlic, sweet potato and celery in a large saucepan for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer covered 15 minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are tender. Serve with cornbread. Team any orange and green vegetables for variations on this recipe. Wendy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2000 Report Share Posted November 1, 2000 My Stepmom makes this same soup, but instead of sweet potatoes or squash she uses equal parts cubed pumpkin and pears. They add a wonderful, slightly sweet flavor to the soup and broth. She occassionally will add a little curry to it as well. Give it a shot, it's yummy! ..james. , Bethany Jordan <bljord2 (AT) xxx (DOT) xxx.xxxx wrote: > this one takles about 30 minutes but is fairly simpleand sounds good also a > good base to add to > > > " Barry and Wendy Hawthorn " <bwwmh@w...> > Gypsy Soup (Supper) > > This is our absolute favourite soup. I usually make some corn bread to serve > with it. > > GYPSY SOUP > > Soak 3/4 cup chickpeas overnight. > Cook for 1 1/2 hours to give 1 1/2 cups cooked chickpeas > > 3-4 tbsp olive oil > 2 cups chopped onion > 2 cloves fresh garlic > 2 cups chopped, peeled sweet potatoes or winter squash > 1/2 cup chopped celery > 1 cup chopped fresh tomatoes > 3/4 cup chopped sweet peppers > 3 cups stock or water > > 2 tsp paprika > 1 tsp tumeric > 1 tsp basil > 1 tsp salt > dash of cinnamon > dash of cayenne > 1 bay leaf > 1 tbsp tamari > > Saute onions, garlic, sweet potato and celery in a large saucepan for about > 5 minutes. > Add seasonings, except tamari, and the stock or water. > Simmer covered 15 minutes. > Add remaining vegetables and chickpeas. > Simmer another 10 minutes or so until all the vegetables are tender. > Serve with cornbread. > > Team any orange and green vegetables for variations on this recipe. > > Wendy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2007 Report Share Posted December 11, 2007 Gypsy 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. Adapted from Moosewood Cookbook. 2 medium-sized ripe tomatoes 2 Tbs. olive oil 2 cups chopped onion 3 medium cloves garlic, crushed 1 stalk celery, minced 2 cups peeled, diced sweet potatoes 1 tsp. salt 2 tsp. mild 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 1/2 cups cooked chick peas (canned OK) 1) Heat a medium-sized saucepan full of water to boiling. Core the tomatoes, and plunge 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, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover and simmer about 15 minutes. 3) Add tomato pulp, bell pepper, and chick peas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2007 Report Share Posted December 12, 2007 I have a gypsy soup similar to this one and love it. The only thing I do differently is (since I think soups are too soupy) to let it boil down into a stew. I love garbanzos--need to make some gypsy stew now. Good idea! Cabrita wrote: 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. Adapted from Moosewood Cookbook. 2 medium-sized ripe tomatoes 2 Tbs. olive oil 2 cups chopped onion 3 medium cloves garlic, crushed 1 stalk celery, minced 2 cups peeled, diced sweet potatoes 1 tsp. salt 2 tsp. mild 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 1/2 cups cooked chick peas (canned OK) 1) Heat a medium-sized saucepan full of water to boiling. Core the tomatoes, and plunge 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, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover and simmer about 15 minutes. 3) Add tomato pulp, bell pepper, and chick peas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve. **************************************See AOL's top rated recipes (http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2007 Report Share Posted December 13, 2007 I love cumin, I printed the recipe yesterday and will note the cumin. Sounds so yummy Donna Sent via BlackBerry from T-Mobile " wwjd " <jtwigg Thu, 13 Dec 2007 13:08:54 To: Re: Gypsy soup I made this last night for dinner. It is delicious. I added a little bit of cumin, just for our tastes. I also used a 16 oz can of diced tomatoes because I didn't have any fresh at the time. Also added a can of pinto beans along with a 2 extra cups of water and more spices to make up for the extra water. Yum......... I got my sweet potatoes out of my garden. Judy - cabrita_trl @ <%40> Tuesday, December 11, 2007 5:11 PM Gypsy soup Gypsy 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. Adapted from Moosewood Cookbook. 2 medium-sized ripe tomatoes 2 Tbs. olive oil 2 cups chopped onion 3 medium cloves garlic, crushed 1 stalk celery, minced 2 cups peeled, diced sweet potatoes 1 tsp. salt 2 tsp. mild 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 1/2 cups cooked chick peas (canned OK) 1) Heat a medium-sized saucepan full of water to boiling. Core the tomatoes, and plunge 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, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover and simmer about 15 minutes. 3) Add tomato pulp, bell pepper, and chick peas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2007 Report Share Posted December 13, 2007 I made this last night for dinner. It is delicious. I added a little bit of cumin, just for our tastes. I also used a 16 oz can of diced tomatoes because I didn't have any fresh at the time. Also added a can of pinto beans along with a 2 extra cups of water and more spices to make up for the extra water. Yum......... I got my sweet potatoes out of my garden. Judy - cabrita_trl Tuesday, December 11, 2007 5:11 PM Gypsy soup Gypsy 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. Adapted from Moosewood Cookbook. 2 medium-sized ripe tomatoes 2 Tbs. olive oil 2 cups chopped onion 3 medium cloves garlic, crushed 1 stalk celery, minced 2 cups peeled, diced sweet potatoes 1 tsp. salt 2 tsp. mild 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 1/2 cups cooked chick peas (canned OK) 1) Heat a medium-sized saucepan full of water to boiling. Core the tomatoes, and plunge 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, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover and simmer about 15 minutes. 3) Add tomato pulp, bell pepper, and chick peas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2007 Report Share Posted December 13, 2007 Glad you liked it Judy. It is an unusual combination of herbs/spices but it works! , " wwjd " <jtwigg wrote: > > I made this last night for dinner. It is delicious. I added a little bit of cumin, just for our tastes. I also used a 16 oz can of diced tomatoes because I didn't have any fresh at the time. Also added a can of pinto beans along with a 2 extra cups of water and more spices to make up for the extra water. Yum......... I got my sweet potatoes out of my garden. > Judy > - > cabrita_trl > > Tuesday, December 11, 2007 5:11 PM > Gypsy soup > > > Gypsy 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. Adapted from Moosewood Cookbook. > > 2 medium-sized ripe tomatoes > 2 Tbs. olive oil > 2 cups chopped onion > 3 medium cloves garlic, crushed > 1 stalk celery, minced > 2 cups peeled, diced sweet potatoes > 1 tsp. salt > 2 tsp. mild 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 1/2 cups cooked chick peas (canned OK) > > 1) Heat a medium-sized saucepan full of water to boiling. Core the > tomatoes, and plunge 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, and sauté over medium heat for about 5 > minutes. Add salt, and sauté 5 minutes more. Add seasonings and > water, cover and simmer about 15 minutes. > > 3) Add tomato pulp, bell pepper, and chick peas. Cover and simmer > for about 10 more minutes, or until all the vegetables are as tender > as you like them. Taste to adjust seasonings, and serve. > > > > > > Quote Link to comment Share on other sites More sharing options...
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