Gypsy Soup Jane Brody Recipes

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GYPSY SOUP



Gypsy Soup image

Found this in Jane Brody's Good Food Book. Also featured in The Moosewood Cookbook by Mollie Katzen. Delicious!!! You can subtitute the vegetables to what you have on hand, like carrots and green beans instead of the potato and green peppers.

Provided by Yogi8

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 large chopped onions (2 cups)
2 garlic cloves, minced
1/2 cup chopped celery (1 large stalk)
2 cups peeled chopped sweet potatoes
3 cups vegetable broth (or other flavor)
1 bay leaf
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon dried basil
1 dash cinnamon
cayenne pepper, to taste
1 cup chopped tomato (fresh or canned)
3/4 cup chopped green pepper (1 large)
1 1/2 cups cooked chickpeas
1 tablespoon soy sauce or 1 tablespoon tamari

Steps:

  • Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
  • Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
  • Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
  • Stir in soy sauce and serve.

BLACK BEAN SOUP WITH CUMIN



Black Bean Soup With Cumin image

This is adapted from a recipe in Jane Brody's "Good Food Book." I made some changes so it would better fit our Nutritarian eating style. I like the soup because it is a little different from many of my other recipes but still quick and easy to make. You can reduce prep time by using frozen vegetables and jarred garlic.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories     Black Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 large onion, chopped
1 large garlic clove, sliced
1/4 cup celery or 1 stalk celery, sliced
1/2 cup carrots or 1 medium carrot, diced
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper (to taste)
2 (15 ounce) cans low sodium vegetable broth
2 (15 ounce) cans low-sodium black beans, drained and rinsed

Steps:

  • Combine all ingredients in a large pot (at least 4 quarts).
  • Bring soup to a boil, stirring several times so bottom doesn't burn.
  • Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
  • Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 25.3, Fat 0.1, Sodium 18.2, Carbohydrate 5.7, Fiber 1.3, Sugar 2.5, Protein 0.7

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