Gypsy Soup
Serves 6
Adapted from The Moosewood Cookbook by Mollie Katzen (Ten Speed Press 1977)
Gypsy Soup is a one-pot soup that goes together quickly, yet is rich, spicy, and full of flavor. It’s also quite versatile. Using the base of onions, celery, tomatoes, and spices called for in the recipe, any vegetables or beans can be added or substituted for those specified. I’ve successfully made Gypsy Soup with smoked Spanish paprika instead of sweet (start with 1 tsp. – smoked paprika can be overpowering – and add more to taste). My favorite spicing is to substitute toasted, ground ñora peppers (3 whole ñoras makes 1 Tbsp. ground) for paprika; ñora’s heady aroma gives amazing flavor to Gypsy Soup. Sometimes I add 1 tsp. ground cumin with the other spices; it contributes another layer of delicious complexity.
2 Tbsp. olive oil
3 cups diced yellow onion, 1/4” dice
1 cup diced celery, 1/4” dice
1 cup diced red or green bell pepper, 1/4” dice
2 cups diced, peeled garnet yams, sweet potatoes, winter squash, or carrots, 1/4” dice
Salt
Freshly ground black pepper
2 Tbsp. minced garlic
1 Tbsp. sweet paprika
1 tsp. turmeric
1/8 tsp. ground cinnamon
1/8-1/4 tsp. cayenne
1 14.5-ounce can diced tomatoes, preferably fire-roasted, or 1 1/2 cups diced fresh tomatoes, 1/4” dice
1 15.5-ounce can chickpeas (garbanzo beans), drained and rinsed, or 1 1/2 cups cooked chickpeas
5 cups vegetable or chicken stock, or water
1/2 tsp. salt
3 bay leaves
1/2 cup chopped fresh parsley
In large pot, sauté onions, celery, peppers, and garnet yams in olive oil, lightly seasoned with salt and freshly ground black pepper, until onions soften and start to turn golden. Stir in garlic, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute. Stir in tomatoes, chickpeas, stock or water, salt, and bay leaves. Bring to a boil, cover, turn heat down to low, and simmer for 20-30 minutes until flavors have blended. Taste and add salt, freshly ground black pepper, or cayenne, as needed. Stir in fresh parsley and serve.
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