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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe appeared in The Moosewood Cookbook by Mollie Katzen and in Jane Brody's Good Food Book. Ingredients:
2 tablespoons olive oil |
2 cups chopped onion |
1/2 cup chopped celery |
2 cloves garlic, crushed |
2 cups diced sweet potatoes |
2 teaspoons paprika |
1 teaspoon ground turmeric |
1 teaspoon dried basil |
1 teaspoon salt |
1 pinch ground cinnamon |
1 pinch cayenne pepper |
3 cups low sodium chicken stock |
1 tablespoon tamari |
1 cup chopped fresh tomato |
1 1/2 cups cooked garbanzo beans |
3/4 cup chopped green bell pepper |
Directions:
1. Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
2. Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.
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