Name: Hawaij Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1; Butternut squash - peeled, seeded, and cubed - 1; Potato, peeled and cubed - 1; Tomato, diced - 1 large; Celery, sliced - 2 stalks; Carrots, peeled and sliced - 2; Garbanzo beans - 1 (15 ounce) can; Hawaij - 2 tablespoons; Vegetable bouillon powder - 1 tablespoon; Water - 5 cups; Salt and pepper to taste - 5 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Hawaij Vegetable Soup

1. Olive oil - 2 tablespoons

2. Onion, chopped - 1

3. Butternut squash - peeled, seeded, and cubed - 1

4. Potato, peeled and cubed - 1

5. Tomato, diced - 1 large

6. Celery, sliced - 2 stalks

7. Carrots, peeled and sliced - 2

8. Garbanzo beans - 1 (15 ounce) can

9. Hawaij - 2 tablespoons

10. Vegetable bouillon powder - 1 tablespoon

11. Water - 5 cups

12. Salt and pepper to taste - 5 cups

How to cook deliciously - Hawaij Vegetable Soup

1. Stage

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. Stage

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.