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FUL NABED (EGYPTIAN BEAN AND VEGETABLE SOUP) 

from Sundays at Moosewood Restaurant


1 c Chopped onions
2 x Garlic cloves, pressed
1/4 c Olive oil
1 t Ground cumin seeds
1 1/2 t Sweet Hungarian paprika
1/4 t Cayenne
2 x Bay leaves
Large carrot, chopped
1 c Chopped fresh tomatoes
3 1/2 c Vegetable stock
2 c Canned or cooked fava beans
1/4 c Chopped fresh parsley
3 tb 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.

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