Ful Nabed (Egyptian Bean and Vegetable Soup)
Try this Ful Nabed (Egyptian Bean and Vegetable Soup) recipe, or contribute your own. "Vegetables" and "Beans" are two of the tags cooks chose for Ful Nabed (Egyptian Bean and Vegetable Soup).
Yield: 6 Servings Ready in 1 hours
1 people trying soon
|1 cOnions; chopped|
|2 xGarlic cloves, pressed|
|Black pepper to taste|
|1 1/2 tsSweet hungarian paprika|
|Large carrot, chopped|
|Fresh mint leaves (optional)|
|2 xBay Leaves|
|3 1/2 cVegetable stock|
|3 tbFresh Lemon Juice|
|1 cChopped fresh tomatoes|
|1/4 cChopped fresh parsley|
|2 cCanned or cooked fava beans|
|1/4 colive oil|
|1 tsGround cumin seeds|
Ful Nabed (Egyptian Bean and Vegetable Soup) Preparation
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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