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Egyptian Bean and Vegetable Soup (Ful Nabed)

List of Ingredients


1 cup chopped onions
2 garlic cloves, pressed
¼ cup olive oil
1 tsp ground cumin
1 ½ tsp paprika
¼ tsp cayenne
2 bay leaves
1 large carrot, chopped
1 cup chopped fresh tomatoes
3 ½ cups vegetable stock
2 cups cooked northern beans, pinto beans or lentils
¼ cup chopped fresh parsley
3 Tbs fresh lemon juice
salt, pepper
fresh mint leaves, optional garnish



Recipe

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. Add the beans, parsley and lemon juice. Add salt and pepper to taste. Garnished with fresh mint leaves. Serve with pita bread.

Serves 6