Recipe - Ful Nabed (Egyptian Bean And Vegetable Soup)

1 cup Chopped onions
2 x Garlic cloves, pressed
One fourth cup Olive oil
1 teaspoon Ground cumin seeds
1 One half teaspoon Sweet Hungarian paprika
One fourth teaspoon Cayenne
2 x Bay leaves
Large carrot, chopped
1 cup Chopped fresh tomatoes
3 One half cup Vegetable stock
2 cup Canned or cooked fava beans
One fourth cup Chopped fresh parsley
3 tablespoon Fresh lemon juice
Salt and freshly ground
Black pepper to taste
Fresh mint leaves (optional)

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.