Gypsy Soup...this is the name given by the Spokesman Review in the recipe section. I was in the mood to try something new and it was well received. I did make a substitution of carrots and cubed Yukon golds for the yams as I didn't want to go to the store. The flavor combination was very nice and the cinnamon gave no overt flavor but enhanced the other spices.
2 T. olive oil
3 c. Diced onions
1T. garlic chopped
3 c. yam-diced
2 ribs celery chopped
Saute in stock pot 5 minutes
Add:
1 green bell pepper diced
1 T paprika
1 1/2 t tumeric
1 1/2 t basil
1/2 t salt
1/2 t cinnamon
dash cayenne or dried chilies
saute 3 more minutes
Add and simmer until vegetables are tender- 20-30 minutes
1 1/2 c diced tomatoes
2 c. garbanzo beans (2 15 oz cans)
4 c vegetable broth(I actually used left0ver turkey broth)