Gypsy Soup

Gypsy Soup

Made  times

"This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 137 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 669 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
  2. Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.


  1. 206 Ratings

Most helpful positive review

Yum... loads of veggies and it tastes great too! I am not good at estimating how amounts of veggies translate into cups of ingredients, so I bought too much produce at the store. I learned from ...

Most helpful critical review

This soup wasn't bad; but it wasn't great either. A little disappointing after all the great reviews.

Most helpful
Most positive
Least positive

Yum... loads of veggies and it tastes great too! I am not good at estimating how amounts of veggies translate into cups of ingredients, so I bought too much produce at the store. I learned from ...

Definitely double the stock. I skipped the saute step and just put all ingredients in the crock pot on low for 8 or so hours. The house smelled wonderful and the soup was a huge hit with our g...

I must say that the aroma was absolutely heavenly as this was cooking! My modifications: I cut the oil in half, I added the peppers in with the onions/garlic/sweet taters in the beginning, used ...

WOW this was so good. so so so good. It was very hearty and filling, the sort of soup that warms you to the core. Next time I make this I will use more sweet potatoes because they really shine h...

this was awesome! I added some extra mixed beans, chopped cabbage and barley . The sweet potato is great in this soup. I made a huge pot and froze in containers to take to work for lunch- free...

OMG this is soooo yummy! My husband and I really enjoy Thai food, and he told me this is just like something we'd get there. I substituted the following and it is absolutely delicious and QUIC...

A wonderful soup, we substituted soy sauce as we didn't have the tamari, also changed to another white bean as garbanzo's aren't our favorite.. Great taste, froze the leftover to take to lunch, ...

VERY good! I added 1 lb extra lean ground beef, precooked, just before the tomatoes and beans go in and we substituted soy sauce for the tamari. My husband added some curry powder to his bowl ...

Great soup! I used yellow curry powder instead of turmeric, 4 cups of broth, two cans of chick peas and three small sweet potatoes. Otherwise, the recipe was followed exactly - very aromatic. Th...

Other stories that may interest you