BROAD BEAN SOUP - FOOL NABED

[Guest guest]

Fresh broad beans are best for this recipe, but pre-cooked fava beans

can also be used.

 

2 cups large broad beans, soaked for about 24 hours

8 cups water

1 Tablespoon olive oil

2 Tablespoons grated ginger

2 cloves garlic, crushed

2 teaspoons salt

1 teaspoon pepper

1 teaspoon cumin

1/4 cup lemon juice

2 Tablespoons finely chopped parsley

 

Drain beans and remove skins. Place beans in saucepan with water and

bring to boil. Cover and cook over medium heat for 1-1/2 hours or

until well-cooked. Allow to cool. Puree in a blender; then return to

saucepan and bring to boil, adding more water if necessary. Stir in

remaining ingredients, except parsley, and bring to boil. Cook over

medium heat for 5 minutes, stirring a few times. Place in bowls; then

garnish with parsley before serving.

 

Note: Cooked fava beans - another name for broad beans - in cans can

be substituted for the dry broad beans. The fava in cans are usually

cooked with their skins, and hence the soup will be much darker in

color. Substitute 4 cups of the canned fava for the 2 cups of the

dried. Combine with remaining ingredients, except parsley, and puree;

then bring to boil and cook for 5 minutes over medium heat.