Vegetable Soup 

Festive fall soup but make it *practical* ;). This one pot soup wonder is perfect for when all you have left in your fridge are vegetables you wish you used sooner.

Ingredients:

2 onions, finely chopped

7 stalks Celery (including the leaves if possible), peeled with a peeler and diced

5 Carrots, peeled and diced

1 small butternut squash, peeled and diced

¼ kabocha squash, peeled and diced

3 Tomatoes, diced

Green or yellow squash- peeled and diced

3 medium size potato, peeled and diced

1 big bunch of Cilantro, finely chopped

1 big bunch Black kale(also known as Tuscan kale), finely chopped

1 tsp. Hawaij

2 tbsp. Signature Harissa

1 tsp Black pepper

salt

3 tablespoons canola oil

2 cans of red beans(or white) washed well with cold water.

Warm up a deep pot with the oil, hawaij and harissa.

When you smell the harissa warming up add all the diced vegetables and stir for 2 minutes.

Add water to cover + 3 cups.

Bring to a boil and add the black pepper and salt to your taste remembering that you are going to loose some water during cooking, so do not over salt.

Lower the heat to medium and cook for 40-45 minutes with a lid on.

Add the beans and cook for 20 more minutes, still covered.

Finish with grated Parmesan.

Important note: feel free to substitute (or add other) vegetables and herbs you have on hand.