Ful Nabed (Egyptian Bean And Vegetable Soup) Recipe
Servings: 6
Ingredients
- 1 c. Minced onions
- 2 x Garlic cloves, pressed
- 1/4 c. Extra virgin olive oil
- 1 tsp Grnd cumin seeds
- 1 1/2 tsp Sweet Hungarian paprika
- 1/4 tsp Cayenne
- 2 x Bay leaves Large carrot, minced
- 1 c. Minced fresh tomatoes
- 3 1/2 c. Vegetable stock
- 2 c. Canned or possibly cooked fava beans
- 1/4 c. Minced fresh parsley
- 3 Tbsp. Fresh lemon juice Salt and freshly grnd Black pepper to taste Fresh mint leaves (optional)
Directions
- A popular Egyptian soup, Ful Nabed is simple and nutritious.
- In a large soup pot saute/fry the onions and garlic in the extra virgin olive oil till the onions are translucent/soft. Add in the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 min. Stir in the minced tomatoes and vegetable stock and simmer till the carrots are tender, about 15 min. Finally, add in the cooked fava beans and the parsley and lemon juice. Add in salt and pepper to taste.
- Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 83 | 50% |
| Total Fat 9.44g | 12% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 939mg | 39% |
| Potassium 332mg | 9% |
| Total Carbs 16.4g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.88g | 2% |
| Protein 5.41g | 9% |
