Gypsy Soup
I first had this in during college, maybe when I was visiting Chicago and Brenda made it from the Molly Katzen's Moosewood Cookbook. It quickly became a favorite! I've also adapted it a fair bit over the years. Besides making a much larger batch, I use fresh jalapeno; double and use canned tomato (easier and just as good), and try different greens and beans in the mix. The spices, tomato, and variety really make this special.
Ingredients
2 T canola oil1 jalapeno pepper, diced
1 large red or white onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
3 carrots, chopped
3 yams, peeled and chopped OR winter squash
8 C vegetable broth
2 14 oz can diced tomato
2 C greens: cabbage, chard, or kale, chopped
1 can garbanzo beans
1 large red or white onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
3 carrots, chopped
3 yams, peeled and chopped OR winter squash
8 C vegetable broth
2 14 oz can diced tomato
2 C greens: cabbage, chard, or kale, chopped
1 can garbanzo beans
1 can black beans (or another garbanzo, or other bean)
1 C dry barley or farro (optional)
Spices:
1 large bay leaf
3 tsp paprika
2 tsp turmeric
2 tsp dried basil
1/4 tsp cinnamon
Spices:
1 large bay leaf
3 tsp paprika
2 tsp turmeric
2 tsp dried basil
1/4 tsp cinnamon
1/2 tsp salt
1 T soy sauce
1 T soy sauce
Instructions
Saute hot pepper and onion in oil for a few minutes. Add celery, carrot, yam and garlic, and saute another few minutes. Add tomato and spices, and stir. Add broth, beans, and greens.Bring to a boil. Reduce heat and simmer (covered) 20 minutes. Stir in soy sauce and serve!
Earlier version of this recipe with garbanzos & green beans, no barley, more broth:
