| | 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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| 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 |
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