|Sweet potatoes - a delicious, inexpensive and nutritious ingredient|
(serves 4-6, costs $6.00)
2 Tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, pressed or minced
1 large stalk celery, chopped
1 medium green pepper, diced (can use 1 cup frozen diced peppers)
1 medium (12 oz.) sweet potato or yam, peeled and chopped into 1" pieces
3 cups vegetable broth
1 bay leaf
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon dried basil
a pinch of ground cinnamon
a pinch of cayenne pepper (optional)
1 14.5 oz. can of diced tomatoes, undrained
1 15 oz. can chickpeas, rinsed and drained
1 tablespoon soy sauce
salt, how much depends on the saltiness of the vegetable broth
In a soup pot, heat the oil over medium heat. Add onions, garlic, celery, green pepper, and sweet potatoes. Cook for about 5 minutes.
Add the vegetable broth, bay leaf, paprika, turmeric, basil, cinnamon, and cayenne (if using). Bring the soup to a boil, reduce the heat to maintain a simmer, and cook, covered, for 15 minutes.
Add the tomatoes, and chickpeas and simmer for another 10 minutes. The sweet potatoes should be quite tender at this point. Stir in the soy sauce, taste, and add salt, if needed.
Adapted from Jane Brody's Good Food Book, W.W. Norton & Company, 1985.