Traveler’s Soup

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.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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