Ful Nabed (Egyptian Bean And Vegetable Soup)

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onions
		Garlic cloves - pressed
1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Ground cumin seeds
1 1/2 teaspoons	7.5ml	Sweet Hungarian paprika
1/4 teaspoon	1.3ml	Cayenne
		Bay leaves
1		Carrot - chopped (large)
1 cup	62g / 2.2oz	Chopped fresh tomatoes
3 1/2 cups	829ml	Vegetable stock
2 cups	320g / 11oz	Canned or cooked fava beans
1/4 cup	36g / 1.3oz	Chopped fresh parsley
3 tablespoons	45ml	Fresh lemon juice
		Salt and freshly ground
		Black pepper to taste
		Fresh mint leaves - (optional)

Recipe Instructions

A popular Egyptian soup, Ful Nabed is simple and nutritious.

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.

Source:
Sundays at Moosewood Restaurant

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