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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 5 |
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A delicately spiced Spanish-style vegetable soup! The vegetables in this soup can be varied. Any orange vegetable can be combined with any green. For example, peas or green beans couple replace - or augment - the peppers. Carrots, pumpkin, or squash could fill in for the sweet potatoes. Innovate! Ingredients:
2 medium ripe tomatoes |
2 tablespoons olive oil |
2 cups onions, chopped |
3 cloves garlic, crushed |
1 stalk celery, minced |
2 cups sweet potatoes, peeled and diced |
1 teaspoon salt |
2 teaspoons mild paprika |
1 teaspoon turmeric |
1 teaspoon basil |
1 dash cinnamon |
1 dash cayenne |
1 bay leaf |
3 cups water |
1 medium bell pepper, diced |
1 1/2 cups chickpeas, cooked |
Directions:
1. 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.
2. 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 for 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
3. 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.
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