BROAD BEAN AND VEGETABLE SOUP - SHAWRBAT FOOL

[Guest guest]

Here's another broad bean soup.

 

2 cups large broad beans, soaked for about 24 hours

1 Tablespoon olive oil

2 medium onions, chopped

4 cloves garlic, crushed

1 hot pepper, finely chopped 2 medium tomatoes, chopped into small

pieces

1 medium carrot, finely chopped

1 medium potato, diced into 1/2-inch cubes

1/2 cup 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 saute 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.