Ful Nabed (egyptian Bean And Vegetable Soup)

Alan Redpath used to talk to young people about the vital importance of what he called “blanket victory.” He was referring, not to some strategy for overall success, but to the necessity of getting out of bed at a reasonable time in the morning to pursue the business of the day. If a young person could not get victory over his blankets, it was unlikely that he would be self-controlled in many other areas.

Alistair Begg

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

INGREDIENTS

1	c	Chopped onions
2		Garlic cloves, pressed
1/4	c	Olive oil
1	t	Ground cumin seeds
1 1/2	t	Sweet Hungarian paprika
1/4	t	Cayenne
2		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	T	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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