Hawaij Vegetable Soup

Ingredients

• 1 tablespoon vegetable bouillon powder 
• 1  butternut squash cubed peeled seeded
• 15 ounce garbanzo beans canned
• 2  carrots peeled sliced
• 2 stalks celery sliced
• 2 tablespoons olive oil 
• 1  onion chopped
• 1  potatoes cubed peeled
• 8 servings salt and pepper to taste
• 1 large tomatoes diced
• 5 cups water 
• 2 tablespoons hawaij 
• 2 tablespoons hawaij 

Equipment

• pot

Directions

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.
2. 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.
3. 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.