Sephardic Vegetable Soup Recipe

Ingredients
  • 3 tablespoons olive oil
  • 1 onion, chopped (large)
  • 3 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 6 cloves garlic, crushed
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon coriander
  • 8 cups water
  • 2 tablespoons Osem chicken seasoning
  • salt to taste
  • 1/2 butternut squash, peeled and cubed
  • 1 can garbanzo beans, drained (19 ounce can)
  • 1 cup crushed tomatoes
  • 1 cup chopped parsley
Directions
In a large soup pot, sauté onions, carrots and celery for 10 minutes, add garlic and cook for 1 more minute. Stir in all spices, chicken seasoning and water, mix well, adjust seasonings, add salt if needed. Add butternut squash, beans, tomatoes and parsley. Simmer for 30-40 minutes.
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