Ful Nabed (Egyptian Bean and Vegetable Soup)
| Yield: | 6 Servings |
| Categories: | Beans, Vegetarian, Vegetables |
| 1 | c | Chopped onions |
| 2 | x | Garlic cloves, pressed |
| 1/4 | c | Olive oil |
| 1 | ts | 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) |
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