Total Time
50mins
Prep 15 mins
Cook 35 mins

Found this in Jane Brody's Good Food Book. Also featured in The Moosewood Cookbook by Mollie Katzen. Delicious!!! You can subtitute the vegetables to what you have on hand, like carrots and green beans instead of the potato and green peppers.

Ingredients Nutrition

Directions

  1. Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
  2. Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
  3. Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
  4. Stir in soy sauce and serve.

Reviews

(6)
Most Helpful

A delicious soup! I omitted the oil and changed the vegetables a bit: less tomatoes, less green peppers, less chickpeas, no sweet potatoes, added carrots and green beans. Very flavourful -- I liked the spice combination. Another keeper, yogi! UPDATE: I made this a second time, using tomatoes, chickpeas, lots of cabbage, some sweet potatoes and carrots and green pepper. It was delicious once again!

cpenner October 09, 2003

Nice flavor, not overpowering and a great way to use up vegetables. We had this for dinner and DH and I enjoyed it. I'm sure we'll have this again and play with the vegetables.

Ducky December 04, 2003

Wow! This is a wonderful soup--even without the soy sauce (which we omitted).

Kana December 15, 2008

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