Ful nabed (egyptian bean and vegetable soup) Recipe

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Ful nabed (egyptian bean and vegetable soup)

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African, Arabic, Beans, Egyptian, Middle Eastern, Soups & Stews, Vegetables, Vegetarian

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Ingredients:

1	cup	Chopped onions
2	x	Garlic cloves, pressed
1/4	cup	Olive oil
1	tsp	Ground cumin seeds
1 1/2	tsp	Sweet Hungarian paprika
1/4	tsp	Cayenne
2	x	Bay leaves
		Large carrot, chopped
1	cup	Chopped fresh tomatoes
3 1/2	cup	Vegetable stock
2	cup	Canned or cooked fava beans
1/4	cup	Chopped fresh parsley
3	tbsp	Fresh lemon juice
		Salt and freshly ground
		Black pepper to taste
		Fresh mint leaves (optional)

Procedures:

1	A popular egyptian soup, ful nabed is simple and nutritious.
2	In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent.
3	Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes.
4	Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes.
5	Finally, add the cooked fava beans and the parsley and lemon juice.
6	Add salt and pepper to taste.
7	Ful nabed can be served with pita bread and garnished with fresh mint leaves.