Ful Nabed (egyptian Bean & Vegetable Soup)

Ingredients: Cup Chopped Fresh Parsley Cup Chopped Onions Each Garlic Cloves, Pressed Fresh Mint Leaves (optional) Cup Vegetable Stock Each Bay Leaves Tablespoon Fresh Lemon Juice Large Carrot, Chopped Teaspoon Cayenne Black Pepper To Taste Teaspoon Ground Cumin Seeds Cup Olive Oil Cup Chopped Fresh Tomatoes Salt And Freshly Ground Teaspoon Sweet Hungarian Paprika Cup Canned Or Cooked Fava Beans Makes:

Directions:

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. Source: Sundays at Moosewood Restaurant Typed by Dale & Gail Shipp, Columbia Md.

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