Leslie's Gypsy Soup

I'm inordinately tired today, and because of it, I'm feeling inordinately unenthusiastic about posting.

But please, chalk the lack of enthusiasm up to the tiredness. Not the meal.

Here be something good I made this week, again, courtesy of Leslie, the very cool recipe-spinner at Eat Peace Please.

Make it.

Now.

Or if not now, tomorrow at least.

(Or next week or something. But make it. Now.)

INGREDIENTS:

• 2 T. olive oil


• 1 large onion, chopped small


• 3 stalks celery, diced


• 3-4 cloves garlic, minced


• 1 green pepper, diced


• 2 sweet potatoes, peeled, diced small


• 1 large or 2 small yams, peeled and diced small


• 2 t. paprika


• 1 t. ground tumeric


• 1 t. basil, dried


• 1 t. sea salt


• black pepper to taste


• 1/8 - 1/4 t. cinnamon, ground


• 1/8 t. cayenne pepper, ground


• 1 bay leaf


• 5-6 c. water + 1 bullion cube or stock equiv.


• 1T. tamari/soy sauce


• 2 c. chickpeas (or a 25 oz can)


• 15 oz can great northern beans (or white beans)


• 1/2 can diced tomatoes

DIRECTIONS

Heat olive oil in the soup pot over medium to high heat. Saute the onion, garlic, celery, green bell pepper and sweet potato for about 10 minutes, until semi-soft. Season with paprika, tumeric, basil, salt, cinnamon, cayenne, salt and pepper and the bay leaf. Stir to blend and then add the water, bullion and tamari/soy sauce. Cover and simmer over low heat for about 20 minutes or until potatoes are soft.

Add beans and tomatoes if using and simmer for another 10 minutes, uncovered, until all the veggies are tender. If they aren't close to being tender, keep the lid on for a bit longer. Remove the bay leaf and consume.

Serves a serious serious buttload.

(Original recipe HERE)