26 November 2006

Soup of the Gypsies

This is one of the best soups I have ever consumed in my whole life and where I got it from it's called Gypsy Soup, but I prefer to call it Soup of the Gypsies. Same difference. It is up there with Tofu Noodle Soup and Sloppy Lenties and VwaV Corn Chowder (my variation, anyway). By the way, tonight I made tofu noodle soup for the 9th time. Yes, I'm keeping a tally. I felt something weird coming on and decided to kick it early. Back to the Gypsies... I got this recipe from Kris who adapeted it from someone else. So that means I adapted an adaption of an adaption that most likely was already adapted. Anyway, this soup we all created (like the "telephone-game") by passing it on, has turned into something that is going into the routine. At least the fall-winter routine. I have made it three different ways, but with the same basics.

This is my version of the recipe. I hope you all like it. If you are going to modify, please at least keep the spices, it really is a nutritional party in a bowl.
Leslie's Soup of the Gypsies
~serves a lot (use a 6qt pot)~

2T (or less) olive oil
1 large onion, chopped small
3 stalks celery, diced
3-4 cloves garlic, minced
1 green bell pepper, diced
2 sweet potatoes, peeled, diced small
1 large or 2 small yams, peeled and diced small
2t paprika
1t ground tumeric
1t basil, dried
1t sea salt
black pepper to taste
1/8-1/4t cinnamon, ground
1/8t cayenne pepper, ground
1 bay leaf
5-6 cups water
1 bullion cube or stock equiv.
1T tamari
2c chickpeas (or a 25oz can)
15oz can great northern beans (or white beans)
1/2 can diced tomatoes

My variations include: one time I didn't use northern beans, just a lot of chickpeas, the next time I also didn't use any tomato, which I prefer. The second time I made this I also used 3 purple potatoes which made the soup even more colorful along with a jewel yam and garnet yam, both locally grown at the co-op. My green bell pepper was also locally grown at an aquiantance's home.
Method: Heat olive oil in the soup pot over medium to high heat. Saute the onion, garlic, celery, green bell pepper and sweet potato (or equiv) 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. 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.
This soup makes the house smell amazing and it is even better the next day once the flavors have married. I highly recommend trying this very soon, it leaves lingering flavors that seem exotic, but are not (see simple ingredients). Enjoy!

24 comments:

Johanna3 said...

Leslie: this soup looks amazing. im a little confuse about the yam and sweet potato because i search some info and faund that sometimes sweet potato are called yam what is yam? is like the ├▒ame here?

thanks!

Vicki said...

i love the aroma of having soup simmering on the stove -- and this looks so delicious with sweet potatoes & chickpeas. mmmm,mmmmm, good! how was your thankgiving?

theONLYtania said...

Ooh that looks like a good one. I can get most of those things here at school too.. except the potatoes. I could maybe leave them out.. right? Ahh I love soup. Lol.

Vivacious Vegan said...

Looks so delicious. I love the bowl you put it in. I'll definitely be giving this one a try soon!

Kris said...

Yum, yum, yum! I'm glad that you're liking this soup! I like your variations. I agree completely about the spices, they work just perfectly together!

bazu said...

Oh gosh-I'm starting to panic because I have this growing list of amazing soups from Blogland to make while the weather is still cold! Wait, what am I saying, I live in Syracuse, I have a good 6 months left to go... I promise you Leslie, I'm going to make this and your tofu noodle. How gorgeous.

Ben Kaelan said...

yum yum yum... *slurps screen*. I love yummy soup on cold winter days. Will file under M... for must make this for MYSELF :) hehehehe.

Ben Kaelan said...

What the hell? I think blogger is constipated cause I just left you a comment and it is nowhere to be found. That's special. But yes. My comment was about how I was licking the screen cause the soup looks very yummilicious. I intend to file this under "M" for "must make this for ME" :)

*crosses fingers it actually posts this time* Grrr...

Ben Kaelan said...

Ohhh... Blogger approval... That makes sense... I feel like an idiot now :) Feel free to approve all three to show how silly I am! LOL.

JAM*tacular said...

"Leslie's Soup of the Gypsies." Love it :)

Mikaela

b36Kitchen said...

what a pretty looking soup! I'm really liking that there is a bit of tamari in the recipe. It's one of my "secret" ingredients to alot of my recipes.

JENNA

Megan the Vegan said...

I need to get back on a soup kick....yours looks so incredible and packed full of flavour.

aTxVegn said...

That looks so beautiful, Leslie! I remember seeing the recipe on Kris' blog. You know it's so warm here most of the year, like it is where you are, I have never really gotten into soup. But there are several of yours and a whole new cookbook of soups to try and I am totally into it now, even making up my own. Thanks for the recipe!

Vanessa (of vanesscipes) said...

Leslie - this looks like a perfect Winter meal! I've been meaning to make this, and am happy to continue the telephone game by adapting yours!

Gaia said...

Oh Leslie, that look terrific !
I was reading to see if I had everything to make it and my 10yo came in and said "That soup looks good !" LOL

So, it's a winner even before it's made :)

Candi said...

(I got a laugh out of Ben's posting troubles! Lol!)

The soup looks really good!! I would love to try your version of it! It looks a little like minestrone only better! I will leave the spices as you list them when I try this! YUM!

maybepigscanfly said...

You've reminded me that I really need to make soup more. Especially now that it's freezing here in San Francisco. Soup is just so comforting when it's cold out (and inside a poorly insulated house). Now I can't decide what to make first- tofu noodle soup or soup of the gypsies? Decisions, decisions...

-Teresa
... btw- thanks for all of the info about silk, and all of the websites too. It was all very helpful and interesting.

jess (of Get Sconed!) said...

"Gypsy soup and thieves" is now my backround music when I view your page..

Jody from VegChic said...

That soup looks great Leslie. It is pretty cold here and they are saying we may see snow flurries on Friday. I've been having soup most everyday now. I'll add this to my "try list".

BTW - The caramel apples and ice cream pie look amazing! I've got to make that caramel sometime soon.

Hope you are doing well.

Pixie said...

That is so weird. I just made a nearly identical soup (I was calling it a stew) just a couple of days ago..minus the yam/sweet potato, regular potato in its place. Other than that, it's the same. I was just looking for a way to use up some veggies that needed to be vacated from the fridge. I also tend to lean toward the cinnamon and clove, nutmeg flavorings when it's cooler weather. It was delicious...

Julie said...

Mmmm Looks awesome and SO colorful!

Perfect for the coooold weather we are getting!

VeganCyclist said...

Leslie, I made this the other day. Thank you SO MUCH for this idea. It is truly DELICIOUS and I added pureed squash to the stock and OMG. SO GOOd.
this and the chocolate dipped chic-o-sticks are what make you AMAZING :)
LOL!

Cherie Anderson said...

that soup looks amazing. you've really been finding some good ones lately!

Linda said...

yummy - and where did you get that beautiful bowl! It's fantastically, perfect for soup. love the photos.