TIME FOR A LITTLE GYPSY MUSIC BY DJANGO REINHARDT ENJOY

GYPSY SOUP for the SOUP KITCHEN by CHEF DAN


Serves 40

INGREDIENTS:

1/4 cup olive oil

6 onions, chopped

5 stalks celery, chopped

8 garlic cloves, minced

2 tablespoons paprika

1 tablespoon turmeric

1 tablespoon dried Italian seasoning

2 teaspoons cinnamon

2 teaspoons cayenne pepper

22 cups chicken stock

4 bay leaves

1/4 cup soy sauce

1 gallon can diced tomatoes

1 gallon can garbanzo beans

1 tablespoon salt

DIRECTIONS:

1. Heat oil in a stock pot over medium-high heat.

2. Sauté’ onions, garlic, celery, and sweet potatoes, about 6-8 minutes.

3. Season with paprika, turmeric, Italian seasoning, cinnamon, cayenne,salt, and bay leaves.

4. Stir to blend, then stir in chicken stock and soy sauce.

5. Cover and simmer for 30 minutes.

6. Add tomatoes, and garbanzo beans to the soup, and simmer for about 20 minutes, or until all the vegetables are tender.



ENJOY DAN: hallelujah