Foul Nabed Egyptian Bean And Vegetable Soup Recipes

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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

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

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

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

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