Gypsy Soup

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.

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Nutrient	Quantity
Total fats	58.656 g
Protein	94.8416 g
Carbohydrates	371.4646 g
Energy	2322.5452 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2639 g
Water	1479.7814 g
Aspartic acid	11.4309 g
Calcium, Ca	467.6425 mg
Lutein + zeaxanthin	1743.5748 g
Fiber, total dietary	64.8363 g
Fatty acids, total saturated 22:0	0.037 g
Carotene, beta	8481.8763 g
Niacin	16.4795 mg
Vitamin A, RAE	840.755 g
Arginine	7.5213 g
Riboflavin	1.313 mg
Tocopherol, beta	0.0461 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0209 g
Fatty acids, total saturated 20:1	0.0851 g
Glutamic acid	19.2423 g
Sodium, Na	4854.2658 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5309 g
Total lipid (fat)	58.656 g
Manganese, Mn	68.1022 mg
Fructose	6.4108 g
Proline	4.4137 g
Fatty acids, total saturated 16:0	6.4696 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	3.768 g
Choline, total	461.5674 mg
Fatty acids, total polyunsaturated 18:1 t	0.0017 g
Sugars, total	70.6404 g
Serine	4.2371 g
Fatty acids, total saturated 10:0	0.0285 g
Fatty acids, total saturated 18:0	1.6613 g
Vitamin B-6	3.8329 mg
Selenium, Se	21.2684 g
Ash	32.9972 g
Fatty acids, total saturated 18:1 undifferentiated	26.6479 g
Pantothenic acid	9.4361 mg
Phenylalanine	4.5504 g
Copper, Cu	3.691 mg
Betaine	6.4784 mg
Thiamin	2.3388 mg
Methionine	1.1586 g
Iron, Fe	26.3548 mg
Carbohydrate, by difference	371.4646 g
Phosphorus, P	1394.6787 mg
Folate, total	1890.8497 g
Tocopherol, gamma	0.4099 mg
Lycopene	214.02 g
Alanine	4.1396 g
Cholesterol	7.38 mg
Valine	3.9554 g
Fatty acids, total saturated 18:2 undifferentiated	15.3656 g
Glycine	4.6714 g
Carotene, alpha	3047.2975 g
Glucose (dextrose)	8.5189 g
Fatty acids, total saturated 14:0	0.136 g
Zinc, Zn	15.3741 mg
Isoleucine	3.6268 g
Tocopherol, delta	0.0115 mg
Fatty acids, total saturated 12:0	0.0122 g
Fatty acids, total polyunsaturated	16.6297 g
Fatty acids, total saturated 14:1	0.0046 g
Tocotrienol, gamma	0.0056 mg
Fatty acids, total polyunsaturated 17:1	0.0387 g
Leucine	6.0612 g
Tocotrienol, alpha	0.3103 mg
Vitamin A, IU	16919.2998 IU
Folate, DFE	1890.8497 g
Tryptophan	0.8926 g
Vitamin C, total ascorbic acid	242.9479 mg
Phytosterols	125.8075 mg
Galactose	0.2535 g
Fatty acids, total polyunsaturated 18:1 c	0.0759 g
Fatty acids, total saturated 20:0	0.1169 g
Starch	45.87 g
Tyrosine	2.2036 g
Vitamin K (phylloquinone)	116.5359 g
Fatty acids, total saturated	8.7023 g
Histidine	2.2484 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0024 g
Fatty acids, total monounsaturated	27.3827 g
Threonine	3.1878 g
Folate, food	1890.8497 g
Fatty acids, total polyunsaturated 17:0	0.016 g
Cryptoxanthin, beta	292.7848 g
Vitamin E (alpha-tocopherol)	10.0274 mg
Fatty acids, total trans	0.0017 g
Fatty acids, total trans-monoenoic	0.0017 g
Magnesium, Mg	435.9633 mg
Lysine	5.587 g
Potassium, K	5983.5383 mg
Cystine	1.1435 g
Fluoride, F	7.555 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Cinnamon	1 dash	0	0	0
Onion	2	120	28.02	0.3
Potato	2 cups	231	52.47	0.27
Bay leaf	1	0	0	0
Paprika	2 teaspoons	12.972	2.4835	0.5929
Tomato	1 cup	41.4	9.18	0.36
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Celery	0.5 cup	8.08	1.4999	0.0859
Turmeric	1 teaspoon	9.36	2.0142	0.0975
Garlic Clove	2	8.94	1.9836	0.03
Basil	1 teaspoon	0.2032	0.0234	0.0057
cayenne pepper	0	0	0	0
green pepper	0.75 cup	22.35	5.1852	0.19
vegetable broth	3 cups	487.08	78.966	11.5128
chickpea	1.5 cups	1134	188.85	18.12