Gypsy Soup

This is my new favorite soup!  It is perfect on a day like today...cold, rainy, January.  I've had this recipe in my recipe book for 10 years, but didn't make it until a few weeks ago.  Someone had given me the recipe when I was getting married along with a crock pot to go with it.  I'm ashamed to say that it has taken me this long to make this delicious soup.  At this point I've now made it three times this month!  It is basically fat free and full of great veggies plus chick peas for some good protein.  It is so good for you that you can get away with making the Pioneer Woman's skillet cornbread to go along with it! 

Gypsy Soup

28 oz. can diced tomatoes

2 Tbsp olive oil

2 c. chopped onion

3 cloves garlic, crushed

1 stalk celery, chopped (I used two stalks.)

2 c. peeled diced sweet potatoes.  (Cut them into about one inch pieces.  I probably use more than 2 cups.)

1 tsp salt

2 tsp paprika

1 tsp curry powder

1 tsp basil

pinch of cinnamon

pinch of cayenne pepper

1 bay leaf

3 c. water

1 bell pepper

1 can chick peas, drained and rinsed

Saute onion, garlic, celery and sweet potatoes in olive oil for 5 minutes.  Add salt.  Saute 5 minutes more.  Add seasonings, bay leaf and water.  Cover and simmer about 15 minutes.  Add tomatoes, bell pepper and chick peas.  Cover and simmer for about 20 minutes until veggies are as tender as you like. 

I cook this a lot longer.  It tastes more flavorful to me.  It is also better the next day!  Add a dash of Tabasco if you like!  I do!  I have doubled the recipe to make more for leftovers!  Serve with cornbread...

Pioneer Woman's Skillet Cornbread

• 1 cup Yellow Cornmeal
• 1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 1 cup Buttermilk
• 1/2 cup Milk
• 1 whole Egg
• 1/2 teaspoon Baking Soda
• 1/4 cup Shortening
• 2 Tablespoons Shortening

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In a cast iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!

ENJOY!