SOUPS - GYPSY SOUP

Makes about 4 to 5 servings

2 medium-sized ripe tomatoes

2 tablespoons olive oil

2 cups chopped onion

3 medium cloves garlic, crushed

1 stalk celery, minced

2 cups peeled, diced sweet potato

1 teaspoon salt

2 teaspoons mild paprika

1 teaspoon turmeric

1 teaspoon basil

a dash of cinnamon

a dash of cayenne

1 bay leaf

3 cups water

1 medium bell pepper, diced [I use red bell pepper]

1 ½ cups cooked chick peas or garbanzo beans

Heat a medium-sized saucepanful 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.

Heat the olive oil in a kettle or Dutch oven.  Add onion, garlic, celery, and sweet potato, and saute over medium heat for about 5 minutes.  Add salt, and saute 5 minutes more.  Add seasonings and water, cover, and simmer about 15 minutes. 

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. 

NOTE: Substitute peas and green beans for bell peppers.  Substitute carrots, pumpkin, or squash for sweet potatoes. 

MY NOTE:  (1) To make 1½ cups cooked chick peas, soak about ½ cup dry chick peas overnight and cook in plenty of water for about 45 minutes or until soft.  (2) I use red bell pepper (3) I use dry chick peas so I cook the soup a little bit longer.  

From The New Moosewood Cookbook by Mollie Katzen.