I went to the library yesterday and checked out a few cookbooks. It’s a great way to explore the books you think might be worth purchasing or just find a few new recipes you like and then take the book back until you want it again.
One of the books I’ve heard is quite good is the vegetarian The New Moosewood Cookbook by Mollie Katzen. I was looking for a new soup for my “soup and sandwich Sunday” theme… I substituted canned tomatoes for fresh, used a can of garbanzo beans (aren’t they the same as chickpeas?), and added a carrot.
The soup was good…but I think next time I’ll cut down on the turmeric and perhaps leave out the cinnamon.
Gypsy Soup from Moosewood
- 1 Tbs oil
- 2 small onions, diced about 2 cups
- 2 large cloves garlic, minced
- 1 stalk celery, diced
- 1 sweet potato, peeled and diced about 2 cups
- 1 carrot, diced
- 1 tsp salt
- 1 tsp paprika
- 1 tsp turmeric although I’d leave this out or lessen next time
- 1 tsp dried basil
- a dash of cinnamon optional
- 1 bay leaf
- 3 cups water
- 1 can garbanzo beans, drained and rinsed
- 1 small green pepper, seeded and diced
- 1 can diced tomatoes, with juice
- Saute the onion, celery, sweet potato, and carrot in the oil for about 10 minutes, stirring occasionally. Add the salt, paprika, turmeric (if using), basil, cinnamon (if using), bay leaf, and water. Bring to a simmer, cover, and cook until everything is soft, about 15 minutes.
- Add the garbanzo beans, green pepper, and tomatoes. Cover and simmer another 10 minutes or so, until everything is as soft as you like.
I found this a bit sweet, perhaps the turmeric and cinnamon. Perhaps my addition of carrot influenced that as well. The green peppers were still a bit crunchy, which made a nice contrast with everything else. I’m used to making soup with chicken broth, so perhaps I’d like this better with chicken broth. It was good, just not great.
I almost always use chicken broth as well.
I hope you like it!
I obsessed about this recipe for years trying different variations. It is my Favorite Recipe. Make a vat of it. It will taste better every day.
I’m back to soups and vegetarian eating, although I think using a chicken bone broth as the base adds a lovely richness. Garlic and that bay leaf is essential. I’ve used oregano, thyme, and rosemary along with the basil.
I’ve never used paprika, turmeric and cinnamon, but I may try it! It’s such a happy soup along with some fresh sourdough bread!
I love to check out cookbooks at the library! Good reading there. It also helps me figure out which books I actually want to buy.