ful nabed (egyptian bean and vegetable soup)

6 Servings
1 cup Chopped onions
2 xes Garlic cloves, pressed
¼ cup Olive oil
1 teaspoon Ground cumin seeds
1½ teaspoon Sweet Hungarian paprika
¼ teaspoon Cayenne
2 xes Bay leaves
  Large carrot, chopped
1 cup Chopped fresh tomatoes
3½ cup Vegetable stock
2 cups Canned or cooked fava beans
¼ cup Chopped fresh parsley
3 tablespoons Fresh lemon juice
  Salt and freshly ground
  Black pepper to taste
  Fresh mint leaves (optional)

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 Typed by Dale & Gail Shipp, Columbia Md.

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