Rating: 4.5 stars 4.6
206 Ratings
  • 5 star values: 150
  • 4 star values: 39
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 0

This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.

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  • Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.

Nutrition Facts

137 calories; protein 3.3g; carbohydrates 18.2g; fat 6.2g; cholesterol 0.2mg; sodium 668.7mg. Full Nutrition
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