- 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
- 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.
07/18/2019
recipepes.com
hawaij vegetable soup, recipe
PT15M
PT1H
5
455 calories
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