Ful Nabed (Egyptian Bean and Vegetable Soup)
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.
- 1 cup chopped onions
- 2 garlic cloves, pressed
- 1 1/2 teaspoons ground cumin seeds
- 1 1/2 teaspoons sweet Hungarian paprika
- 1/4 teaspoon cayenne
- 2 bay leaves
- 1 large carrot, chopped
- 1 1/2 cups chopped fresh tomatoes
- 4 cups vegetable stock
- 2 15-oz. cans fava beans, rinsed and drained
- 1/4 cup chopped fresh parsley
- 3 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- fresh mint leaves (optional)
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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