Gypsy Stew - best vegetable soup ever!

Gypsy Stew

This is the twins' and mine favorite vegetable soup to make at school. It's really easy, tasty, and makes a ton. Enjoy!

1. Chop up all of your vegetables. Almost anything goes with this soup. Although the original recipe doesn't call for it, we added carrots and mushrooms and even tried kale. You can also used canned tomatoes instead of fresh.

2. Sweat out the onions and garlic

3. Add the rest of the veggies

4. Add the stock and seasonings. I found that I needed more stock than the original recipe because of the extra veggies. You can add water and seasonings until you get enough liquids and rich taste.

5. Simmer until all the veggies are tender and eat!!

Original Recipe

· 2 tablespoons olive oil -- up to 4T

· 2 cups chopped onion

· 3 cloves chopped garlic

· 2 cups sweet potatoes, diced/cubed & peeled

· 1 stalk of celery, diced

· 2 medium ripe tomatoes, cored & chopped

· 1 medium bell pepper, diced

· 1 - 15oz can of chickpeas

· 3 cups stock or water

· 2 teaspoons paprika

· 1 teaspoon turmeric

· 1 teaspoon basil

· 1 teaspoon kosher salt

· dash cinnamon

· dash cayenne (I didn't have any so I used a little bit of Chili Powder)

· 1 bay leaf

Directions:

1. Core tomatoes and place in a small sauce pot for a long 10 seconds, remove & peel skins off over sink. Squeeze out seeds and chop remaining tomato pulp, set aside.

2. In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about

five minutes.

3. Add seasonings and the stock or water. Simmer, covered, 15 minutes.

4. Add remaining bell peppers, tomato and chickpeas. Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.