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Ful Nabed (Egyptian Bean And Vegetable Soup) Recipe
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| Ingredients | | | 1 | cup | onions, chopped | | | 2 | each | garlic cloves, pressed | | | 1/4 | cup | olive oil | | | 1 | teaspoon | cumin seeds, ground | | | 1 1/2 | teaspoon | sweet hungarian paprika | | | 1/4 | teaspoon | cayenne | | | 2 | | bay leaves | | | 1 | | carrot, chopped | | | 1 | cup | tomatoes, fresh, chopped | | | 3 1/2 | cup | vegetable stock | | | 2 | cup | fava beans, canned or cooked | | | 1/4 | cup | parsley, fresh, chopped | | | 3 | tablespoon | lemon juice, fresh | | | 1 | | salt and freshly ground black pepper to taste | | | 1 | | mint leaves, fresh (optional) | | | | | |
Directions:
| In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.
Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves.
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