Egyptian
Bean Soup ( Ful Nabed )
Ingredients:
- 1 large sweet onion, chopped
- 2 tablespoons olive oil
- 1 cup chopped carrot
- 3 garlic cloves, minced
- 1 teaspoon cumin seed
- 1 cup diced tomato(with juice, if
canned)
- 4 cups vegetable
broth or 4 cups chicken broth
- 1 ½ teaspoons sweet paprika
- ¼-½ teaspoon cayenne pepper
- 2 bay leaves
- ½ teaspoon kosher salt
- ¼ 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
Directions:
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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