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.
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.
Yum... loads of veggies and it tastes great too! I am not good at estimating how amounts of veggies translate into cups of ingredients, so I bought too much produce at the store. I learned from it though and hopefully this info will help others: 2 c. sweet potatoes = two smallish sweet potatoes; 2 c. onion = 1 yellow onion; 1/2 c. celery = 3 stalks; 1 c. tomato = 2 small tomatoes (the little ones that come on the vine); 3/4 c. gr. pepper = about 2/3 of a regular green pepper. Woo hoo!Read More
Yum... loads of veggies and it tastes great too! I am not good at estimating how amounts of veggies translate into cups of ingredients, so I bought too much produce at the store. I learned from it though and hopefully this info will help others: 2 c. sweet potatoes = two smallish sweet potatoes; 2 c. onion = 1 yellow onion; 1/2 c. celery = 3 stalks; 1 c. tomato = 2 small tomatoes (the little ones that come on the vine); 3/4 c. gr. pepper = about 2/3 of a regular green pepper. Woo hoo!
Definitely double the stock. I skipped the saute step and just put all ingredients in the crock pot on low for 8 or so hours. The house smelled wonderful and the soup was a huge hit with our guests. I doubled the sweet potato just because we enjoy it so much. I subbed soy sauce for tamari and left out the turmeric because I didn't have any. Easy and so satisfying on a cold January night!
I must say that the aroma was absolutely heavenly as this was cooking! My modifications: I cut the oil in half, I added the peppers in with the onions/garlic/sweet taters in the beginning, used a full can of garbanzo beans, cut the salt in half, and added an extra cup of broth (beef instead of chicken because it's what I had on hand). This is a very flavorful soup, and the spice combination is unique for a vegetable soup. Very delicious and I will make again, even in the dead heat of summer.
this was awesome! I added some extra mixed beans, chopped cabbage and barley . The sweet potato is great in this soup. I made a huge pot and froze in containers to take to work for lunch- freezes beautifully and delish reheated!
WOW this was so good. so so so good. It was very hearty and filling, the sort of soup that warms you to the core. Next time I make this I will use more sweet potatoes because they really shine here. I upped the broth to 4 cups. I couldn't find any good fresh tomatoes so I used a small can of diced tomatoes. I included the juice, which gave a really nice acidity to the broth. I really like that this soup lends itself easily to flexibility. People have added squashes, apples... I htink i'd like it with diced carrots. I will make it again, for sure, and maybe I'll get a little adventurous with the ingredient
OMG this is soooo yummy! My husband and I really enjoy Thai food, and he told me this is just like something we'd get there. I substituted the following and it is absolutely delicious and QUICK too! 1)1tsp Paprika, 1tsp ceyenne pepper (instead of 2tsp paprika) 2)curry instead of turmeric 3)1/2 tsp basil, 1/2 tsp oregano instead of 1tsp basil 4)no tamari 5)Instead of garbanzo beans, black beans I added 2 cans of chicken breast to make it a whole meal.
A wonderful soup, we substituted soy sauce as we didn't have the tamari, also changed to another white bean as garbanzo's aren't our favorite.. Great taste, froze the leftover to take to lunch, was even better 2 weeks later! hearty, spicy and a little sweet.. yumm
Great soup! I used yellow curry powder instead of turmeric, 4 cups of broth, two cans of chick peas and three small sweet potatoes. Otherwise, the recipe was followed exactly - very aromatic. This would be great with lentils instead of chick peas with some freshly grated ginger - next time!
Exceptional flavor. I took the advice of some of the other reviewers and doubled the recipe right from the start. I also substituted curry powder for the tumeric, a poblano pepper for the bell pepper and used a large can of petite diced tomatoes instead of a fresh tomatoe. I also increased the amount of broth, added 1 lb. of Italian sausage precooked with the casings removed, one 14.5 oz can of white corn, quartered and thin sliced zucchini and some finely sliced cabbage. A small dolup of sour cream in the bowl really enhanced the flavors.
VERY good! I added 1 lb extra lean ground beef, precooked, just before the tomatoes and beans go in and we substituted soy sauce for the tamari. My husband added some curry powder to his bowl and also a tablespoon of sour cream. It was so good when I tried his that I did the same. YUMMY!! This is going to be made VERY often in my house. Ten, 1 cup servings made this (with the 96% lean beef) 203 calories a serving.
We absolutely love this recipe. We typically make it without the soy due to allergies. It's awesome, tasty and easy. We use one can of diced tomatoes instead of fresh to make it even easier. Just beware that the tumeric will stain plastic and wood utensils, so use metal utensils with this meal.
This soup was just what we needed on a cooolld Dec night. I had doubts that the combination wasn't what my husband and I are used to, but it really came out awesome! Like others, I used soy sauce instead of tamari, and left out bay leaf and tumeric. I will definitely make this again!
Delish! I doubled the recipe (might as well double it because it's awesome). I used soy sauce in place of the Tamari. I also added about 1 cup of milk after adding the chicken broth because I wanted a creamier soup. I then pureed it(in batches)in my kitchen aid processer. I served this with a crusty roasted garlic loaf for dipping. It was wonderful and I will make this again and again. Thanks for a great recipe!
This is a really unusual flavour - the strong spices make it extremely distinctive but it all works very well together. Unlike other reviewers, I don't make this with a doubled amount of stock - I make it as read and prefer the almost stew-like consistency. I don't like my soups too watery! Always have with crusty bread and enjoy for a few days afterwards as well. Very tasty. Only 4 stars because the flavour combination is a bit intense.
I've made this twice. The second time was after replenishing my spice cabinet with new spices. What a difference it made! It is such a flavorful soup, and the cinnamon really complimented the other spices. I was hunting a heart-healthy recipe, since I'm battling high cholesterol, and this has lots of good ingredients. How nice to find something as tasty as it is healthy. I reduced the olive oil by a tablespoon or so, and I think it could easily be reduced to 2 without hurting the recipe. Thanks for sharing such and unusual, satisfying and delicious recipe. By all means, use fresh spices...it makes a world of difference!
I Love this recipe. I have been making gypsy soup for years, and have made some variations too! Try fresh pumpkin or butternut squash. I sometimes also add veggies like summer squash or zucchini, corn is good too (whatever is in seeason). I use Veggie stock.
This soup was both delicious and fragrant. We more than doubled the amount of broth the recipe called. We also used soy sauce instead of tamari.
LOVED this soup! My only changes were to sub soy for the tamari and use a can of diced tomatoes instead of fresh. SO good!
This soup isn´t even done cooking yet and I keep finding myself walking over to the stove with a piece of bread to dunk! It´s amazing. For ease, I took out all my spices first and measured them into a small bowl and then dumped it in when the time was right. I also added thinly sliced uncooked chicken pieces which cooked nicely and took on the amazing flavor of the soup!
Added some mushrooms, barley instead od chick peas, and some zucchini. Also doubled the broth to accomodate the extra stuff. The soup was good for a vegetarian treat. The flavors are unique. But i couldn't get full on this soup without bread on the side
Pretty good soup! I reduced the fat to 1 tablespoon only. 4 tablespoons equal 1/4 cup, and I don't see why I should be putting that much fat into my soup. This recipe actually makes 4 ''meal size'' servings of 253 calories if you only use 1 tablespoon of oil. The website indicates that this recipe yields 10 servings, and I think it can be a little misleading, since I would never get 10 servings out of this. I used vegetable broth. It should get bonus points for being vegan and being so flavourful. It took less than 1 hour to make.
I made this soup exactly as directed, cutting my sweet potatoes into a large dice. I thought that they were very overdone after 25 minutes of cooking. I thought that the flavor was ok and thought it was best the day after I made it. My husband loved the soup, however, and it was all eaten. I am averaging my husband's rating and mine and giving it four stars.
Loved loved loved this recipe. I did add just a scant teaspoon of tamarind paste and it totally put it over the top. Second time added some regular potatoes as well per my daughters request. It was still very good but I prefer without.
This soup was great. Next time I make it I would try adding some italian or spicy sausage cut up.
This recipe was really good. It was flavorful and aromatic. I especially enjoyed the cinnamon/spice flavor. It is definitely different than many other soups that I've made, and definitely something I'd make again.
I made this soup this weekend. It was very flavorful. When I was reading off the ingredients my boyfriend said he didn't think he was going to like it, boy was he wrong. We both loved it. I used 3 sweet potatoes becuase I thought more would be better. Used soy sauce for the tamari, used curry for the tumeric because that's what I had on hand. I crocked it for 8 hours in the large crock pot, very happy with the results, as with almost all of the recipes on this site.
This is a little spicy; I added a tablespoon of peanut butter to my bowl and that subdued it AND added great flavor. Wonderful, healthy and flavorful soup.
So good - the flavors are incredible. I love the unique combinations and the impressive medley that is hearty, warming, exotic and homey all at the same time. Even my husband (who's a "meat at every meal" kind of person loved it!). Cannot wait to finish the leftovers tomorrow!
I agree with everyone who added some broth. We more than doubled it and could have done a little bit more. The spices really combine to make this soup amazing. Half of the recipe was more than enough for three of us, with leftovers. I'm definitely making this soup again - may even buy some of the spices that I don't use in anything else (like tumeric) just so I can make it!
This is very good if made as written.
This soup was awesome! It was so flavorful, I boiled carrots and summer squash while cooking and added them 5 minutes before done, it turned out really good, and added texture and color. I will definitely be making this again! great recipe!
This soup wasn't bad; but it wasn't great either. A little disappointing after all the great reviews.
I love this soup! I made it with a friend of mine. Neither of us like spicy foods so we used black pepper instead of the cayenne pepper. We also added some cooked, cut up boneless skinless chicken breast. It was fabulous and received rave reviews! I will definitely make this again, and again, and again!
I made this as is and it was absolutely wonderful! Very flavorful!
Wow, this is a new favorite that will be in regular rotation. My children and I loved it. And it's so hearty - what a great way to get them to eat veggies. Just a really lovely, delicious blend of flavors.
This recipe is from The New Moosewood Cookbook. I've been making it for years. It's really delicious. My personal preference is to omit the celery and substitute red bell pepper for the green bell pepper. It's very unique and really warm and comforting.
I thought this had a strange taste, like there was too much tangy or sour flavor. I added a cumin/chili powder/cocoa combo (from the spicy chicken and sweet potato stew on this site), and that seemed to round it out perfectly for my tastes. Not a bad recipe--I just prefer the flavor of the other.
This is an interesting soup. My vegetarian sister is in town so I made this for her dinner and I had a bowl at lunch. I followed the recipe exactly, but thought it needed a bit more salt. Very nice mix of flavors. Thanks for sharing.
This was great! I admit, I did not measure, but it turned out great. I like this version of a vegetable soup.
I eliminated the oil, salt and tamari. Instead of chicken stock, I used water. This is a great soup!
So easy and so good!!!
Soup is good, but wish it had a more ethnic flair, it's a bit like "dump in everything." Tasted most like an African stew.
I loved this! Only adjustments I would make would be to add an extra sweet potato and maybe use half as much salt, as it didn't seem to need it much. Delicious!
I didn't think there was enough broth, so I increased it, and then added more spices to compensate. Maybe my tumeric is more bitter than most people's, but I thought the soup had a bit of an aftertaste. So I added some apple juice, and, just before I served it, some chunks of apple. That made the difference. My family said it belongs on the 'keeper list'.
Very good. While I like this soup the way it is, I think next time I’ll try it pureed.
This was really good even though I was out of paprika. I added a pound of hot Italian sausage and 1/2 tsp of chipotle powder. Used a whole can of tomatoes and left out the celery and green pepper. Used black beans instead of garbanzos. Despite the changes it was awesome. Thanks so much. I'm sure it will be even better when I have all the ingredients!
We don't like sweet potatoes, but loved this soup. I think the key was to add curry powder.
Such an unusual and delicious soup! I forgot to buy celery and garbanzos, so I substituted carrots and cooked brown rice. I also used two cans of chicken broth. It was really great this way. I just love all of the different spices, which give this soup an Indian taste. This is a fantastic soup that I will make again and again.
This aromatic soup has a fabulous sweet and slighlty spicy flavor. I have made it twice and both times used several different bean varieties together. The sweet potato and the spice blend make it a uniqely flavorful soup. It is beautiful looking too! A hot bowl of the Gypsy soup and a pan of hot cornbread is a great meal.
Oh my Goodness! Just made this soup tonite. By the second bowl, I was hooked. Followed the directions exactly, except changed a couple of items based on other reviews. Added two cans (14 oz cans) of navy beans and one can of diced tomatoes. My husband liked it, but he always wants to add meat to every dish! : ) Thanks for sharing Bingading!
I have made this soup several times in the past year for a large group of people that I meet with every Sunday. Everyone LOVES it!
Very flavorful soup. Good but not excellent. Turned everything (napkins, etc., yellow, though from the turmeric). I followed some of the suggestions and 1) doubled the broth and the spices 2) used 3 cups sweet potatoes 3)substituted soy sauce for tamari 4)used canned, diced tomatoes and 5) added corn and carrots at the end with the green pepper. Served with biscuits. Delicious!
Easy and so flavorful. Gets even better with reheating!
DH said to give this 6 stars! He absolutely loved it. Did not change a thing except that I added a couple of andouille sausages to it to make a complete meal for him. He did add some more hot sauce in his individual serving but is very pleased with this soup. Said the garbanzo beans make this as far as the "texture". Thank you for sharing. This is also quick and easy.
We tried this recipe and LOVED it! It's definitely a keeper! We added chicken and substituted the tamari with soy sauce. I also made corn bread to go with it and it was perfect.
This was sooo simple to make - I cut the recipe in l/2 to serve 5 and I am sorry I did - it did not make enough soup. Will make this again.
Very tasty. I used about 1.5 cups of celery because I got carried away, and it seemed like a good amount. I didn't have tamari, so I used soy sauce. I also left the cayenne pepper out, so my toddler could enjoy the feast, too. It's a sweet stew, but not the cinnamony sweet we're used to with sweet stews. Nice change.
I am a huge soup lover not easily impressed but this was so good! Next time I will double the broth/spices and leave out the garb.beans. I like garb's but not in this.
I adore this! I added more cayenne pepper and cinnamon cause I like them a lot. Next time I might do more changes just to... change it up. It makes less than I thought? I imagined it to make a lot more. Like another reviewer, I added a little extra stock... it seemed like the broth to vegetable ratio was a little wacky to my taste. Still! Delicious!!
I made this last night for 5 people and it's all gone! I can't give it 5 stars because I only had a few small spoonfuls- hard to eat as a host! But everyone seemed to love it and I will definitely make again! Thanks for a great, tasty, and easy recipe!
This soup is absolutely delicious! I particularly enjoy it when I add 1 to 1.5 lbs of ground beef (browned & drained). Just wonderful!!!
I was really happy with this one. My husband didn't care for it too much simply because he didn't like the sweetness of it - he suggested I try it next time with regular potatoes instead of sweet potatoes (Hmmmmmm). It had a lot of flavor. I doubled the recipe like others suggested, and I also added a pint of half & half during the last 15 minute simmer to make it a cream-based soup, and I increased the chicken stock by 2 cups. I also substituted soy sauce for the tamari and curry powder for the turmeric as others did on this forum. Great meal for a cold or rainy day, easy to make and healthy too.
my whole family thoughouly enjoyed this, including my picky 3 year olds.we've discovered that we enjoy it as a vegetarian meal, but also with leftover chicken added...either way it's great.
This was just okay to me. I probably wouldn't make again. The sweet potato was good though.
I found this soup to be WONDERFUL. The spices really give it an exotic, soothing flavor. I added a little more garbonzo and tomato than the recipe called for in order to have extra leftovers to take to work.
A beautiful fall soup - perfect for a cool day. I was forced to make the following substitutions, and it still came out great - carrots for celery, no paprika,tamari for soy sauce, Also, I increased the amount of broth by 50 %. Next time I make it, I'll probably cut out some of the onion. Serve with crusty bread.
This was a really good soup. I initially added 3 cups of homemade vegetable stock, but decided I wanted it a little brothier, so I added another cup, which I thought was perfect. The only other change I made was to cut the oil to 2 tablespoons...next time I will probably just use one. We got two huge dinner portions and two smaller lunch portions out of this, and the leftovers were even better than the first day.
I've made this recipe several times for guests, and it is a hit every time! It is easy and so very good I will make this one, and share the recipe for years.
Tasty soup enjoyed by the whole family. Made it as written except without the soy sauce-like stuff as my husband generally dislikes soy sauce. Will make again.
This was so good! I made it in my crock pot and added some extra veggies I had around the house and cooked it all day. I also added italian sausage which seemed to fit well with the other flavors. The spices really made it!
This is one of my favorite soups! Love it as is. Sometimes I add Italian Sausage, if I want a meaty soup. Love the spices and the sweet potato.
Very good and filling. Serve with crusty bread for dunking.
I was looking for a vegetarian, low calorie soup that was also tasty and healthy -- THANK YOU! This is great. I love a sweet touch and was amazed at the flavor given by the sweet potatoes -and without added sugar! I used 8 oz of diced tomatoes with juice since I didnt' have fresh and that worked well. I encourage all to try this with vegetable broth (I used veg bouillon and it came out great) to provide a healthy meat-free meal now and then. Wonderful!
This is a really good recipe. I sauteed the onions first until they were clear, then added the garlic, sauteed another minute, then the celery and sweet potatoes. Then I sprinkled on the seasonings. I didn't have tumeric so I used curry powder instead, also subsituted red pepper flakes for cayenne and oregano for basil (I need to restock the spice cabinet!). I used water and three vegetable boullion cubes instead of the chicken stock to make it vegetarian. And I omitted the tamari sauce because I forgot! And I used red pepper instead of green. After all those subsitutions, it still came out delicious! It was even better the next day! I think it has too many chick peas, though, next time I will reduce to 1 cup.
I could eat a whole pot of this soup, and why not? I love sweet potatoes, so I might even add more next time, and I doubled the garlic. I used less than 2 T oil. I've used this recipe from the "Moosewood Cookbook", which calls for water instead of broth... much more full-bodied when made with broth. I used green beans instead of peppers.
I thought this soup lacked flavor. I cut back on the salt and added an extra tablespoon of tamari to punch up the flavor. This helped some but I kept thinking it needed spinach or something. Nice healthy soup but I don't think I will make it again. Thank you for sharing.
Extremely tasty and surprisingly easy to make. I followed the recipe closely, but I let it simmer for almost an hour, which allowed the vegetables and potatoes to soften. I absolutely love this soup.
Delicious. The first few bites weren't that impressive, but by the end of the bowl I wanted more! The flavors blend so well together. A great cold-weather soup.
If a word could describe this soup it would be 'cozy'. The spices make the broth of the soup have a very warm taste and are not overwhelming at all. I really liked the sweet potatoes with the broth. My husband said this did not have enough flavor but I really liked it. It is very easy and affordable.
A very nice soup--different without being too spicy. I worried that the onion might be overwhelming, but it wasn't. Substituted soy sauce for tamari.
Wonderful recipe! Very easy and can be modified in many fun ways. Thank you so much.
Delicious! I followed some of the other reviews with substituting spices for what I had on hand and used 4 cups of chicken stock. Will definitely make again.
I used a whole can of garbanzo beans, a red pepper instead of green, canned diced tomatoes instead of fresh, and added a chopped carrot. Turned out amazing! The sweet potato and turmeric give this soup a great flavor!
Excellent soup!!!! I added a can Rotel tomatoes for more kick. Will make this again, the whole family loved it. Didn't have green bell pepper, didn't miss it.
Absolutely wonderful. After reading reviews, I added 1lb cooked ground beef, roughly one cup each of frozen corn and frozen green beans, 6 medium idaho potatoes, 2 more sweet potatoes, and 2 regular size cans of tinned tomatoes. I added a tsp of curry powder and basil. Substituted celery salt for celery. used vegetable oil instead of olive oil when i was cooking the beef in a stainless steel stockpot so it wouldnt stick. I used bell peppers I'd had frozen from earlier in the season, so it was yellow, red and green diced peppers. I'm incredibly lax in my measuring, so the amounts are guesstimates. I was going for the stew consistency and have more than enough for planned-overs for later in the week. Seasoning was spot on and was approved of by the whole family, some of whom are especially picky. Will be making this on a regular basis. Will also be taking for potlucks.
This soup was exceptionally good. I made it for 3 guests and they all went back for more until it was nearly gone. --one was a college student. He actually asked me if he could take home the leftovers! One guest told me it was the best soup she'd had in her entire life. I followed the directions very closely. Only change was adding 4 C of Chicken Broth instead of 3, substituted navy beans for garbonzo beans...and I shredded a rotisserie chicken and added the meat to it. I will make this soup for yrs to come.
This was really great, similar to an African peanut yam soup I had, fragrant and sweet. I had pinto beans instead of garbanzo which was fine and had yellow beans instead of green beans, also yummy! Great for fall and winter!
This soup was delicious and I would definitely make it again. My husband said "It's a keeper". I made a few minor changes. We like meat in our soups so I added 1 1/2 lb sun dried tomato chicken sausage, doubled the garlic, replaced the tamari with low sodium soy, added a cup more chicken broth (low sodium), black and butter beans in place of garbonzo, sliced yellow squash and zucchini. It was wonderful!!!
an absolute favorite! didn't change a thing!
Wow! This was a great soup. Smells wonderful while cooking and full of flavour. The family loved it. Thanks!
Very good. I thought it was more of a stew than soup. I added a little barley because I love it, and an extra cup of water. Other than that I stuck to the recipe. It was tasty, hearty and easy. I made it in the slow cooker (low for 8 hours).
Excellent cold weather soup. I followed the recipe but I can see where it would be open for interpretation based on what you have on hand.
This soup was SOOO good! I don't really measure vegetables for soups, but I used about 1/2 of a big yellow onion, 4 cloves garlic, 3 stocks of celery, 1 small sweet potato, added about 1 cup chopped carrots, soy sauce instead of tamari, one can of garbanzo beans and 2 Roma tomatoes. I omitted the cayenne and the green pepper, used 2 bay leaves instead of 1, and added about 1/2 bag frozen peas at the end. I had to saute the veggies in two pans since I have a really small stove so I just divided the spices between the two and combined everything before adding the stock/soy sauce. I used one quart/32 oz. (one container) of chicken stock which isn't that much more than 3 cups. This all yielded about 5-6 servings or so. It also freezes great! I will DEFINITELY make this again and again and again!
My finicky sweetie just loved this. Never missed the meat. Hearty and delicious. I added extra sweet potatoes. I used a whole can of chickpeas, drained and rinsed. Two cans would work also. This will be regular winter fare.
This soup lacked real flavor and was boring....will not be making this again....I'll be sticking to my tried and true.
Good filling soup. Not a WOW factor soup but a good sturdy soup. Thanks, I will make again!
This is really fabulous soup. It is full flavored without a lot of fat. This is definitely going in my permanent recipe box. Will make again!
My family demanded that I puree this soup, and I really wish I hadn't listened to them. This is not a puree soup. Pureed though, it tastes great with a dollop of plain yogurt on top. I really think it was the combination of sweet potatoes and garbazo beans that was a little off for me, though. I love both ingredients, but I think sweet potatoes would go better with black beans. Garbanzo beans are just too meaty and heavy to match with the sweet potatoes. Still a good flavored soup and I'm glad I tried it.
I really liked this soup. It was a good change. I used 1 regular potato and pumpkin because I did not have a sweet potato. I also used ground thyme in place of basil. I added my spices until I felt it had enough kick. One more change, I did not have bell pepper so I added chopped fresh spinach. I loved it and will probably keep using the spinach instead. I could see how a pepper would be overpowering. Thanks for this great recipe!