Broad bean & vegetable soup - shawrbat fool

Yield: 8 Servings

Measure Ingredient

2 cups large broad beans, soaked for about 24 hours I Tablespoon olive oil 2 medium onions, chopped 4 cloves garlic, crushed I hot pepper, finely chopped 2 medium tomatoes, chopped into small

pieces I medium carrot, finely chopped I medium potato, diced into ½-inch

cubes ½ c finely chopped coriander leaves 2 teaspoons salt 1 teaspoon pepper 1 teaspoon cumin 8 cups water Drain beans, remove skins, and set beans aside.

Heat oil in a saucepan; then sout6 onions, garlic, and hot pepper for 10 minutes. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 1 hour or until broad beans are well-cooked, stirring a few times and adding more water if necessary.

Note: 4 cups of pre-cooked fava beans can be substituted for the 2 cups of dry beans. If the cooked fava beans are used, cook the soup for only about 40 minutes.

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