Ful nabed (egyptian bean and vegetable soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) | ||
Directions
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.