Tomato Zupp'

• 1 medium carrot, peeled, chopped
• 1 medium parsnip, peeled, chopped
• 12 small red bell pepper, seeded, deveined, chopped (orange or yellow bell ok)
• 1 red onion, peeled and chopped
• 1 cup celery & leaves, chopped
• 1 garlic clove, minced
• olive oil or grapeseed oil, for sauteeing
• 30 ounces diced tomatoes (read Intro)
• 12 teaspoon dried greek oregano
• 3 tablespoons sweet vermouth
• 1 whole cinnamon stick
• 34 teaspoon spanish paprika
• 23 cup garbanzo beans
• 1 quart vegetable broth (or chicken broth)
• 34 cup half-and-half or 34 cup cream
• fresh parsley, for garnish
• salt and pepper, to taste

1. Place the carrots, parsnip, bell pepper, onion and celery in a food processor.
2. Chop small.
3. Saute the carrots, parsnip, bell pepper and onion with the garlic in about 2 tablespoons of olive oil or grape seed oil on medium heat for 5 minutes.
4. Add the remaining ingredients except for the half and half cream and the fresh parsley.
5. Simmer slowly on the stove top on low for about 30 minutes or in a crock pot on LOW for 2-3 hours.
6. Just before serving, if desired, stir in the cream and heat through.
7. Note: soup can be left chunky or whirl it to desired consistency.
8. Garnish the soup with fresh parsley.
9. Season with salt and pepper, to taste.

carrot, parsnip, red bell pepper, red onion, celery, garlic, olive oil, tomatoes, oregano, sweet vermouth, cinnamon stick, spanish paprika, garbanzo beans, vegetable broth, cream, fresh parsley, salt

Taken from www.food.com/recipe/tomato-zupp-364150 (may not work)