(Original source: The Moosewood Cookbook, by Mollie Katzen)

My friend Debi makes this delicious soup for her family and often brings it to parties. One of the best things about Gypsy Soup is that it is gluten-free, dairy-free and vegetarian, so it may be enjoyed by people with a variety of dietary restrictions. Most importantly, it’s full of flavor and perfect for a cold winter evening.

Preparation Time: 20-25 minutes (if you use canned chickpeas as opposed to raw)
Cooking Time: 25 minutes

Ingredients:

Spices:

• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp basil
• 1 tsp salt
• dash of cinnamon
• dash of cayenne
• 1 bay leaf
• 1 tbs tamari sauce (Gluten-free individuals may leave out the tamari or use a gluten-free brand).

Other Ingredients:

• 3-4 Tbsp. olive oil
• 2 cups chopped onion
• 2 cloves crushed garlic
• 2 cups peeled and chopped sweet potatoes or winter squash
• 1/2 cup chopped celery
• 1 cup chopped fresh tomatoes
• 3/4 cup chopped sweet peppers
• 1 1/2 cups cooked chick peas
  • If using raw chickpeas, begin soaking 3/4 cup at least 3 1/2 hours before making the soup, and allow 1 1/2 hours for them to cook. If you are short on time, canned chickpeas work too.
• 3 cups stock or water (Debi always uses stock, but boxed organic vegetable broth is fine).  

Instructions:

• In a soup kettle or large saucepan saute onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes.
• Add seasonings (except tamari sauce) and the stock or water.
• Simmer, covered, 15 minutes.
• Add remaining vegetables and chickpeas. Simmer another 10 minutes or so-until veggies are as tender as you like them.
• Add tamari sauce.

Mom

Miso is a Japanese soup and it’s very healthy! When my brother and I got sick as kids, my mom used to make us miso soup instead of the traditional chicken noodle soup that most parents make. She bought raw miso and made the soup from scratch. I believe she first learned about miso during her years in Japan when my grandfather was stationed there in the Navy.

Ingredients:

• 8 cups water (bring to boil)
• 1 block extra firm tofu
• 2 large carrots, cubed
• 1 bunch scallions, chopped
• 2 cloves garlic, chopped fine
• 3 thin slices fresh ginger, chopped
• Add anything else you might like

Instructions:

• Add ingredients to boiling water.
• Turn heat down and cook until carrots are not over-cooked, but still have a bit of a crunch.
• Take about 1/2 cup broth into a measuring cup and add miso to taste- perhaps as much as 1/2 cup. Mix with broth- add to pot after it has stopped boiling.
• Let sit for about 5 minutes.
• Enjoy! Do not bring to a boil again.

(Original source: AllRecipes.com)

If you are new to cooking, this soup offers an ideal way to develop your culinary skills and confidence. I made this soup in June 2011 for my boyfriend at the time who had never boiled water before and I was determined to teach him how to cook. As I told him, “Food does not get simpler than this. Chop some vegetables. Dump them in a pot with water, chicken broth, and vegetable juice and boil until tender.” The result: tasty, nutritious soup to last you for the week! That’s all there is to it!

Preparation Time: 15-20 minutes
Cooking Time: 40 minutes
Makes 6 servings

Ingredients:

• 1 (14 ounce) can chicken broth
• 1 (11.5 ounce) can tomato-vegetable juice cocktail (I use V-8 juice)
• 1 cup water
• 1 large potato, diced
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 (14.5 ounce) can diced tomatoes
• 1 cup chopped fresh green beans
• 1 cup fresh corn kernels
• Salt and pepper to taste
• Creole seasoning to taste

Instructions:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn.
• Season with salt, pepper and Creole seasoning.
• Bring to a boil and simmer for 30 minutes or until all vegetables are tender.