FUL NABED (EGYPTIAN BEAN AND VEGETABLE SOUP)

[Guest guest]

FUL NABED (EGYPTIAN BEAN AND VEGETABLE SOUP)

 

 

Amount Measure Ingredient -- Preparation Method

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1 c Chopped onions

2 x Garlic cloves, pressed

1/4 c Olive oil

1 t Ground cumin seeds

1 1/2 ts Sweet Hungarian paprika

1/4 ts Cayenne

2 x Bay leaves

Large carrot, chopped

1 c Chopped fresh tomatoes

3 1/2 c Vegetable stock

2 c Canned or cooked fava beans

1/4 c Chopped fresh parsley

3 tb 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.