Recipes - print - Sephardic Vegetable Soup

Sephardic Vegetable Soup - Recipe

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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.
-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