This was posted to rec.food.cooking by Michel Boucher who tells me to
mention that it's taken from the first edition of the cookbook:

Gypsy soup (from the Moosewood Cookbook, slightly adjusted)

1 tbsp olive oil
2 cups chopped onion
2 cloves garlic, crushed
2 cups chopped peeled sweet potatoes or winter squash
1/2 cup chopped celery
1 cup chopped fresh tomatoes
3/4 cut chopped sweet peppers
1 1/2 cooked chickpeas
3 cups stock or water

2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
1 tsp. salt
dash cinnamon
dash cayenne
1 bay leaf
1 tbsp. tamari

In a soup kettle, saut=E9 onions, garlic, celery and sweet potatoes in=20
olive oil for about five minutes. Add seasonings, except tamari, and=20
the stock or water. Simmer, covered, 15 minutes. Add remaining=20
vegetables and chickpeas. Simmer another 10 minutes or so - until all
the vegetables are as tender as you like them.

Note: The vegetables used in this soup are flexible. Any orange=20
vegetable can be combined with green. For example, peas or green
beans=20
could replace the peppers. Carrots can be used instead of, or in=20
addition to the squash or sweet potatoes. Etc.

Note: I cut the sweet potato into largish chunks (about 2.5cm across).
They retain some of their firmness for longer than small pieces that=20
tend to fall apart quickly.
--=20
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could=20
understand the concept of shame even if they looked it up in a=20
dictionary." Eric Walker (AUE)