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Thursday, May 3, 2012

Ful Nabed (Egyptian Bean Soup)


1 large sweet onions, chopped
2 tablespoons olive oil
1 cup chopped carrots
3 garlic cloves, minced
1 teaspoon cumin seeds
1 cup diced tomatoes ( with juice, if canned)
4 cups vegetable broth or 4 cups chicken broth
1 1/2 teaspoons sweet paprika
1/4-1/2 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped Italian parsley
3 tablespoons fresh lemon juice
2 cups cooked fava beans ( rinsed and drained if canned)
fresh mint leaves, to garnish
Sauté chopped onion in olive oil until almost tender.
Add carrots, garlic and cumin, cooking briefly.
Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
Cook over medium heat until carrots are tender.
Mix parsley, lemon juice, and fava beans into soup and heat gently.
Serve garnished with fresh mint, if desired.

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