An excellent Fall Harvest Soup, this is packed with all the phyto-nutrients in brightly colored vegetables.

• 4 tablespoons Extra Virgin Olive Oil
• 1 cup Sweet Onion, coarse chopped
• 2 cloves, Garlic peeled and pressed
• 2 cups Sweet Potatoes, peeled and coarse chopped
• 1 cup Carrots, peeled and shredded
• 1/2 cup Celery, trimmed and fine chopped
• 1 cup Tomatoes, chopped
• 1 cup Red Sweet Pepper, seeded and chopped
• 1 can (15 ozs) Chickpeas (Garbanzo Beans) Do not drain
• 3 cups Low-Sodium Vegetable Broth or Home-made
• 2 teaspoons Paprika
• 1 teaspoon dried Basil
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Red Cayenne Powder
• 1 whole Bay Leaf

In a large cast iron Dutch Oven, heat the EVOO over medium heat. Add onion, garlic, celery and sweet potatoes. Saute for approximately 8 minutes. Add vegetable broth and bring to a boil. Reduce heat to medium low and add all remaining ingredients. Simmer 30 minutes or until veggies are tender.  Add more seasonings to taste. Serve with crusty butter.