Soup

Gypsy Soup

Published on | Updated on

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.

Gypsy Soup

Ingredients

  • 2 T canola oil
  • 1 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 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
  • 1/2 tsp salt
  • 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: