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Eileen’s Hawaij Vegetable Soup

  • Author: Eileen Greenberg
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour
  • Yield: Serves 4-6 1x
  • Category: Soup



2 tablespoons olive oil

1 onion, chopped

1 butternut squash, peeled, seeded and cubed

2-4 small red bliss potatoes, cut in half

1 large tomato, diced

2-3 stalks celery, sliced

2-3 carrots, sliced

1 15oz can of garbanzo beans  

2 tablespoons Hawaij (I used Jasmine Gourmet ) 

5 cups homemade or store-bought vegetable broth

Salt & pepper to taste


  1. Heat the olive oil in a large stock pot over medium heat. 

  2. Add the onions and cook until soft. 

  3. Add squash & potatoes. Cook on low, stirring all the time until the vegetables are nice and soft. Add broth as necessary to help the vegetables soften and stop them from sticking to the pot. 

  4. Time now to add the tomato, celery, carrots and beans. Cook for around 5 minutes. 

  5. I add the Hawaij and mix well. Cook the vegetable combination for another 5 minutes so the flavors really strengthen and combine . It may look a little dry, but that’s ok!Next you add your delicious broth, about 5 cups. Bring to a boil then reduce to simmer for around an hour. You could simmer for less time, but I like to give plenty of time for flavors to develop.Serve in a bowl with either fresh parsley or cilantro sprinkled on top.

  6. Enjoy the warm comforting flavors of the spices

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