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( Egyptian Bean And Vegetable Soup )

Ful Nabed
( Egyptian Bean And Vegetable Soup )


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


Serves: 6


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.

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