Foul Nabed Egyptian Bean And Vegetable Soup Recipes

EGYPTIAN BEAN SOUP ( FUL NABED )

Egyptian Bean Soup ( Ful Nabed ) image

Make and share this Egyptian Bean Soup ( Ful Nabed ) recipe from Food.com.

Provided by PalatablePastime

Categories Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

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 1/2 teaspoons sweet paprika
1/4-1/2 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon kosher salt
1/4 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

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.

Nutrition Facts : Calories 201.1, Fat 7.6, SaturatedFat 1.1, Sodium 251.3, Carbohydrate 27.5, Fiber 7.2, Sugar 6.3, Protein 8.1

FOUL NABED -- EGYPTIAN BEAN AND VEGETABLE SOUP

Foul Nabed -- Egyptian Bean and Vegetable Soup image

Make and share this Foul Nabed -- Egyptian Bean and Vegetable Soup recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories Beans

Time 35m

Yield 6 bowles, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup onion, chopped
2 garlic cloves, pressed
1/4 cup olive oil
1 teaspoon cumin seed, ground
1 1/2 teaspoons sweet Hungarian paprika
1/4 teaspoon cayenne
2 bay leaves
1 large carrot, chopped
1 cup tomatoes, chopped fresh
3 1/2 cups vegetable stock
2 cups fava beans, cooked
1/4 cup parsley, Chopped fresh
3 tablespoons fresh lemon juice
sea salt, and freshly ground
black pepper

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.

Nutrition Facts : Calories 170.8, Fat 9.5, SaturatedFat 1.3, Sodium 16, Carbohydrate 17.8, Fiber 4.5, Sugar 3.8, Protein 5.2

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