Hawaij Vegetable Soup

Hawaij is a Yemenite curry blend that may include coriander, cumin, turmeric, saffron, black peppercorns, and cardamom. It makes a delicious, fragrant, and beautiful soup. Hawaij can be purchased at World Market or at a well-stocked kosher grocery market.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 179 calories; protein 4.4g; carbohydrates 34.4g; fat 4.4g; sodium 133.1mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb