Egyptian Bean Soup Ful Nabed Recipes

FOOL NABED - FAVA BEAN SOUP (EGYPTIAN)

Steps:

• Soak fava beans overnight.
• Drain fava beans and save water.
• Peel the skins from the fava beans and place the beans in large saucepan.
• Measure 6 cups of soaking water and add to the fava beans.
• Bring to a boil on medium high heat.
• Reduce heat to medium and cook for 45 minutes, or until beans are soft.
• Once beans are tender, remove beans from heat and puree in a blender.
• Return pureed fava beans to saucepan and bring to a boil.
• Add water if needed.
• Stir in cumin, garlic, lemon juice and olive oil and bring to a second boil.
• Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top.

FOUL NABED -- EGYPTIAN BEAN AND VEGETABLE SOUP

Steps:

• 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.

EGYPTIAN BEAN SOUP ( FUL NABED )

Steps:

• 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.