Hawaij Vegetable Soup

• 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.
2. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly.
4. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
5. Pour in the water and bring the soup to a boil, stirring occasionally.
6. Stir in the hawaij and vegetable bouillon powder.
7. Reduce heat and simmer until the vegetables are tender about 15 minutes.
8. Season to taste.

olive oil, onion, potato, tomato, stalks celery, carrots, garbanzo beans, hawaij, vegetable bouillon powder, water, salt

Taken from allrecipes.com/recipe/hawaij-vegetable-soup/ (may not work)