Hawaij Vegetable Soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 butternut squash - peeled, seeded, and cubed
• 1 potato, peeled and cubed
• 1 large tomato, diced
• 2 stalks celery, sliced
• 2 carrots, peeled and sliced
• 1 (15 ounce) can garbanzo beans
• 2 tablespoons hawaij
• 1 tablespoon vegetable bouillon powder
• 5 cups water
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the olive oil in a large stock pot over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
• pour in the water and bring the soup to a boil, stirring occasionally. stir in the hawaij and vegetable bouillon powder. reduce heat and simmer until the vegetables are tender about 15 minutes. season to taste.