Ful Nabed (Egyptian Bean And Vegetable Soup)

• 1 cup onions chopped
• 2 each garlic cloves pressed
• 1/4 cup olive oil
• 1 teaspoon cumin seeds ground
• 1 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 x bay leaves
• 1 x carrots chopped
• 1 cup tomatoes fresh, chopped
• 3 1/2 cups vegetable stock
• 2 cups fava beans canned or cooked
• 1/4 cup parsley leaves fresh, chopped
• 3 tablespoons lemon juice fresh
• 1 x salt and black pepper
• 1 x mint leaves fresh (optional)

1. In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent.
2. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes.
3. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes.
4. Finally, add the cooked fava beans and the parsley and lemon juice.
5. Add salt and pepper to taste.
6. Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves.

onions, garlic, olive oil, cumin seeds ground, paprika, cayenne pepper, bay leaves, carrots, tomatoes, vegetable stock, fava beans, parsley, lemon juice fresh, salt, mint

Taken from recipeland.com/recipe/v/ful-nabed-egyptian-bean-vegetab-714 (may not work)