Name: Ful Nabed (Egyptian Bean and Vegetable Soup)
Ingredients: 1 c Chopped onions; 2 x Garlic cloves, pressed; 1/4 c Olive oil; 1 ts Ground cumin seeds; 1 1/2 ts Sweet Hungarian paprika; 1/4 ts 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)

The Day of Judgment will reveal strange things. The hopes of many, who were thought great Christians while they lived, will be utterly confounded. The rottenness of their religion will be exposed and put to shame before the whole world. It will then be proved, that to be saved means something more than “making a profession.” We must make a “practice” of our Christianity as well as a “profession.” Let us often think of that great day. Let us often “judge ourselves, that we be not judged,” and condemned by the Lord.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Beans, Vegetables, Vegetarian	6	Servings

INGREDIENTS

1	c	Chopped onions
2	x	Garlic cloves, pressed
1/4	c	Olive oil
1	ts	Ground cumin seeds
1 1/2	ts	Sweet Hungarian paprika
1/4	ts	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)

INSTRUCTIONS

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.
Source:  Sundays at Moosewood Restaurant Typed by Dale & Gail Shipp,
Columbia Md.

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