Gypsy Soup

Friends!  Thank you for your patience.  We’ve been super busy these past few weeks.  I’m on a mission to make (DIY) all of my Christmas gifts this year and it’s taking up every single moment.  That, along with work and two little boys…

Luckily, we still make time to eat well, while exploring new recipes and squeezing in the occasional concert (Say G & E!) and will get back on track with this site asap.

The gypsy soup recipe I share with you today has been on “heavy rotate” in our place ever since I learned about the recipe from The New Moosewood Cookbook a few years ago.  I like it because the ingredients are simple and I almost always have them on hand.  Also, as stated by the cookbook’s author, Mollie Katzen,  many of the ingredients are interchangeable.

“Any orange vegetable can be combined with any green.  For example, peas or green beans could  replace – or augment the peppers.  Carrots, pumpkin, or squash could fill in for sweet potatoes.  Innovate!”

I usually omit the green peppers and use red peppers or peas, but I keep the sweet potatoes.  I also like to use homemade stock instead of water, and canned tomatoes instead of fresh… Not because I prefer canned, by any means, but because it’s easier.

If I’m making this soup because someone is sick, I’ll add some astragalus root , kombu, extra garlic and anything else I have around to boost it’s nutritional and healing value.

The recipe I share here is doubled from the version in the book. We eat a lot and we like leftovers.

Gypsy Soup adapted from The New Moosewood Cookbook by Mollie Katzen


1 28 ounce can organic diced tomatoes (or 4 fresh tomatoes – peeled, seeded and diced)
4 tablespoons olive oil
4 cups chopped onion
6 medium cloves garlic, diced
4 cups sweet potato, peeled and diced
2 celery stalks, minced
2 teaspoons salt
4 teaspoons paprika
2 teaspoons turmeric
2 teaspoons basil
2 “dashes” of cinnamon
cayenne to taste
2 bay leaves
6 cups stock or water
1 medium bell pepper, diced
3 cups (or 2 cans) cooked chickpeas, rinsed and drained


Heat the olive oil in a dutch oven. Add onion, garlic, celery, and sweet potato, and saute over medium heat for about five minutes. Add salt, and saute five more minutes. Add seasonings and stock (or water), cover and simmer about fifteen minutes.

Add tomato pulp, bell pepper, and chickpeas. Cover and simmer for about ten more minutes, or until all vegetables are as tender as you like them. Taste to adjust seasonings, and serve.

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