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Name: Ful Nabed (Egyptian Bean and Vegetable Soup)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 c Onions chopped; 2 x Garlic cloves, pressed; Black pepper to taste; 1 1/2 ts Sweet hungarian paprika; Salt; 1/4 ts Cayenne; Large carrot, chopped; Fresh mint leaves (optional); 2 x Bay Leaves; 3 1/2 c Vegetable stock; 3 tb Fresh Lemon Juice; 1 c Chopped fresh tomatoes; 1/4 c Chopped fresh parsley; 2 c Canned or cooked fava beans; 1/4 c olive oil; 1 ts Ground cumin seeds

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INGREDIENTS

1 c Onions ; chopped
2 x Garlic cloves, pressed
Black pepper to taste
1 1/2 ts Sweet hungarian paprika
Salt
1/4 ts Cayenne
Large carrot, chopped
Fresh mint leaves (optional)
2 x Bay Leaves
3 1/2 c Vegetable stock
3 tb Fresh Lemon Juice
1 c Chopped fresh tomatoes
1/4 c Chopped fresh parsley
2 c Canned or cooked fava beans
1/4 c olive oil
1 ts Ground cumin seeds

INSTRUCTIONS

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.

NOTES

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Ful Nabed (Egyptian Bean and Vegetable Soup)

1 c Onions chopped
2 x Garlic cloves, pressed
 Black pepper to taste
1 1/2 ts Sweet hungarian paprika
 Salt
1/4 ts Cayenne
 Large carrot, chopped
 Fresh mint leaves (optional)
2 x Bay Leaves
3 1/2 c Vegetable stock
3 tb Fresh Lemon Juice
1 c Chopped fresh tomatoes
1/4 c Chopped fresh parsley
2 c Canned or cooked fava beans
1/4 c olive oil
1 ts Ground cumin seeds

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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Nutrition

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Serving Size: 1 Serving (183g)
Recipe Makes: 6 Servings

Calories: 50
Calories from Fat: 24 (48%)

Amt Per Serving		% DV

	Total Fat 2.6g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 552.2mg		19 %
Potassium 104.9mg		3 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 5.8g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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