Ful Nabed
(Bean and Vegetable Soup) Recipe

Origin: Egypt Period: Traditional

Ingredients

180g onions, chopped
2 garlic cloves, mashed
60ml olive oil
1 tbsp ground cumin seeds
1 1/2 tsp paprika
1/4 tsp cayenne pepper
2 bayleaves
1 large carrot, washed and chopped
200g chopped fresh tomatoes
850ml vegetable stock
400g canned or cooked broad (fava) beans
40g chopped fresh parsley
3 tbsp fresh lemon juice
salt and freshly-ground black pepper, to taste
fresh mint leaves to garnish

Ful Nabed
(Bean and Vegetable Soup) Preparation:

Method:

In a large pot, fry the onions and garlic in the olive oil until the onions are soft and translucent. At this point add the cumin, paprika, cayenne pepper, bayleaves and carrots and cook on medium heat for 5 minutes. Now stir-in the chopped tomatoes and add the vegetable stock. Bring to a boil, reduce to a simmer and cook until the carrots are tender (about 15 minutes). At the very end add the broad beans, parsley and lemon juice. Cook to heat through, season with salt and black pepper and serve with bowls. Garnish each bowl with mint leaves and serve with pita bread.

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