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Ful Nabed (Egyptian Bean and Vegetable Soup)
Posted By Susan Voisin On February 23, 2010 @ 11:11 pm In Beans and Legumes,Featured Recipes,Recipes with Photos,Soups and Stews | No Comments
Fava Beans give this delicious soup its unique character, but kidney beans, great northern beans, or chickpeas would also complement its rich, warm seasonings. Serve as part of a North African or Middle Eastern dinner, or simply combine with a salad for a quick, satisfying meal.
In a large, non-stick soup pot, sauté the onions and garlic until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 3 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.
Adapted by Susan Voisin from Sundays at Moosewood Restaurant
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