Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Friday, February 29, 2008

Spanish-Spiced Yam & Garbanzo Bean Soup

This recipe is adapted from the Gypsy Soup recipe in the Moosewood Cookbook (1992 edition) by Mollie Katzen. I started cooking this recipe 2 years ago and it's a great simple soup with several variations. I love the eclectic combination of the spanish spices. When this soup is cooking your will kitchen smell amazing! I adapted the recipe so that my version is more in harmony with seasonal produce during the winter. I usually serve this soup with some toasted garlic ciabatta bread.
In Health,
Miss Jolie Ann

Spanish-Spiced Yam & Garbanzo Bean Soup
Yields 5 servings

2 tbsp organic extra virgin olive oil
1 large organic yellow onion-chopped
5 medium organic garlic cloves-chopped
2 stalks organic celery-minced
1 medium organic garnet or jewel yam-peeled and chopped
1 tsp organic sea salt
2 tsp organic paprika
1 tsp organic turmeric
1 tsp organic dried basil
a pinch of organic cinnamon
a pinch of organic cayenne
1 organic bay leaf
1-28 oz can of organic chopped tomatoes
1-14 oz can of organic garbanzo beans
3 cups water

1. Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté for about 10 minutes until the onion is soft.
2. Add the garlic, celery, yam, salt and continue to sauté for another 5 minutes.
3. Add the paprika, turmeric, basil, cinnamon, cayenne and stir to combine the spices and veggies. Continue to sauté for another 5 minutes.
4. Add the bay leaf, tomatoes, garbanzo beans and water. Cover the pot and bring to a boil. Once boiling reduce heat to medium.
5. Simmer, stirring occasionally, for approximately 20 minutes. When the yams are very tender the soup is done.
6. Remove the bay leaf and serve. This soup stores well in the refrigerator for several meals.

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