EGYPTIAN BEAN AND VEGETABLE SOUP / also called "Ful Nabed"

1 cup chopped onions
2 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 bay leaves
1 large carrot, chopped
1 cup chopped fresh tomatoes
3 1/2 cups vegetable stock
2 cups cooked fava beans
1/4 cup chopped fresh parsley
3 tbs. fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh mint leaves (optional)

In a large soup pot sauté 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.

(from Sundays at Moosewood)

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