Gypsy Soup

2 tomatoes (drop in boiling water for 10 seconds. Peel and squeeze out the seeds. Chop the pulp and reserve)

ONE
1 onion, chopped
5 cloves garlic, pressed
2 stalks celery, minced
2 medium sweet potatoes, chopped (or butternut squash)

TWO
1 tsp salt
1 tsp basil
2 tsp sweet paprika
2 dashes cinnamon
2 dashes cayenne pepper
1 basil leaf
1 tsp turmeric
3 cups water

THREE
1 bell pepper, chopped
2 cans garbanzo beans, drained and rinsed

Yogurt, to serve (optional)

In a saucepan, sauté the ingredients in ONE, covered over low heat, for 10 minutes. Add the ingredients in TWO and simmer, covered, for 15 minutes. Add the ingredients in THEE and the tomatoes, and cook for another 10 minutes or until al the vegetables are soft. Serve with a dollop of fat-free plain yogurt and garnish with cilantro.

You can add/replace green peas, spinach, green beans, carrots, butternut squash, pumpkin....