GardenCuisine: Gypsy Soup

[Guest guest]

* Exported from MasterCook *

 

Gypsy Soup

 

Recipe By : GardenCuisine by Paul Wenner, page 293

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

2 cloves garlic -- minced

1 cup canned pumpkin

15 ounces canned Swanson's Vegetable Broth

2 tablespoons tomato paste

15 ounces kidney beans -- drained and rinsed

15 ounces corn -- including liquid

1 roasted red pepper -- chopped

1/2 teaspoon cinnamon

1/2 teaspoon paprika

1/4 teaspoon ginger

1/4 teaspoon coriander

1/4 teaspoon black pepper

2 cups milk

(almond or soy or rice or nonfat dairy)

3 tablespoons maple syrup

Fresh cilantro leaves or flowers -- for garnish

 

SERVES 6

 

Nomad or not, you'll love this soup! The combination of flavors are

sensational!

 

Heat 1/2 cup of water in a large pot and add the onion and garlic. Cook

over medium-high heat until the water has evaporated and the onion begins

to stick to the pan. Add another 1/4 cup of water, stirring to remove any

stuck bits of onion. Continue cooking until the onion begins to stick

again, then add more water and repeat the process until the onion is

browned and sweet.

 

Stir in the pumpkin, vegetable broth, tomato paste, kidney beans, corn, red

pepper, cinnamon, paprika, ginger, coriander, and black pepper. Cover and

simmer 10 to 15 minutes.

 

Add the milk and maple syrup, then heat gently until the soup is very hot

and steamy. Garnish with fresh cilantro.

 

PER SERVING • 187 CALORIES (10% FROM FAT) • 2 G FAT • 6 G PROTEIN • 36 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 647 MG SODIUM • B G FIBER

 

 

- - - - - - - - - - - - - - - - - -