"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gypsy Soup Recipe

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This recipe for Gypsy Soup, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Shawkey
Added: Saturday, September 15, 2007


3-4 tbsp. olive oil
2 c. chopped onion
2 cloves crushed garlic
2 c. chopped, peeled sweet potatoes (or winter squash)
1/2 c. chopped celery
1 c. chopped fresh tomatoes
3/4 c. chopped sweet peppers
1/2 c. cooked chickpeas
3 c. stock or water
2 tsp. paprika
1 tsp. tumeric
1 tsp. basil
1 tsp. salt
dash cinnamon
dash cayenne
1 bay leaf
1 tbsp. soy sauce

In a soup kettle or large sauce pan, saute onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except soy sauce and the stock. Simmer, covered for about 15 minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or until all vegetables are tender.

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