Ful Nabed (Egyptian Bean And Vegetable Soup)

Course : Beans
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 cup chopped onions
3 cloves garlic pressed
1/4 cup olive oil
1 teaspoon ground cumin seeds
1 1/2 teaspoons sweet Hungarian paprika
1/4 teaspoon cayenne
pieces bay leaves
1 large carrot -- chopped
1 cup chopped fresh tomatoes
3 1/2 cups vegetable stock
2 cups canned or cooked fava beans
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
1 teaspoon salt and freshly ground
1 teaspoon black pepper to taste
1 bunch fresh mint leaves -- (optional)

Preparation / Directions:

A popular Egyptian soup, Ful Nabed is simple and nutritious. 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. Source: Sundays at Moosewood Restaurant

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beans Recipes