Hawaij Vegetable Soup Recipe

Hawaij Vegetable Soup Recipe

  • 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
  1. 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.
  2. 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.
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