Egyptian Bean Soup Ful Nabed Recipes

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FOUL NABED -- EGYPTIAN BEAN AND VEGETABLE SOUP

Make and share this Foul Nabed -- Egyptian Bean and Vegetable Soup recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Beans

Time 35m

Yield 6 bowles, 6 serving(s)

Number Of Ingredients 15



Foul Nabed -- Egyptian Bean and Vegetable Soup image

Steps:

  • 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.

Nutrition Facts : Calories 170.8, Fat 9.5, SaturatedFat 1.3, Sodium 16, Carbohydrate 17.8, Fiber 4.5, Sugar 3.8, Protein 5.2

1 cup onion, chopped
2 garlic cloves, pressed
1/4 cup olive oil
1 teaspoon cumin seed, ground
1 1/2 teaspoons sweet Hungarian paprika
1/4 teaspoon cayenne
2 bay leaves
1 large carrot, chopped
1 cup tomatoes, chopped fresh
3 1/2 cups vegetable stock
2 cups fava beans, cooked
1/4 cup parsley, Chopped fresh
3 tablespoons fresh lemon juice
sea salt, and freshly ground
black pepper

FOOL NABED - FAVA BEAN SOUP (EGYPTIAN)

From Saad Fayed, Fool nabed is an Egyptian soup made from fava beans. It is warm and filling. Serve alone or as an appetizer. Times do not include overnight soaking of favas.

Provided by Nana Lee

Categories     Beans

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7



Fool Nabed - Fava Bean Soup (Egyptian) image

Steps:

  • Soak fava beans overnight.
  • Drain fava beans and save water.
  • Peel the skins from the fava beans and place the beans in large saucepan.
  • Measure 6 cups of soaking water and add to the fava beans.
  • Bring to a boil on medium high heat.
  • Reduce heat to medium and cook for 45 minutes, or until beans are soft.
  • Once beans are tender, remove beans from heat and puree in a blender.
  • Return pureed fava beans to saucepan and bring to a boil.
  • Add water if needed.
  • Stir in cumin, garlic, lemon juice and olive oil and bring to a second boil.
  • Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top.

2 cups dried fava beans (or 4 cups canned fava or broad beans)
1 teaspoon cumin
2 garlic cloves, crushed
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons fresh parsley, finely chopped
water, used to soak fava beans

EGYPTIAN BEAN SOUP ( FUL NABED )

Make and share this Egyptian Bean Soup ( Ful Nabed ) recipe from Food.com.

Provided by PalatablePastime

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16



Egyptian Bean Soup ( Ful Nabed ) image

Steps:

  • Sauté chopped onion in olive oil until almost tender.
  • Add carrots, garlic and cumin, cooking briefly.
  • Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
  • Cook over medium heat until carrots are tender.
  • Mix parsley, lemon juice, and fava beans into soup and heat gently.
  • Serve garnished with fresh mint, if desired.

Nutrition Facts : Calories 201.1, Fat 7.6, SaturatedFat 1.1, Sodium 251.3, Carbohydrate 27.5, Fiber 7.2, Sugar 6.3, Protein 8.1

1 large sweet onion, chopped
2 tablespoons olive oil
1 cup chopped carrot
3 garlic cloves, minced
1 teaspoon cumin seed
1 cup diced tomato (with juice, if canned)
4 cups vegetable broth or 4 cups chicken broth
1 1/2 teaspoons sweet paprika
1/4-1/2 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped Italian parsley
3 tablespoons fresh lemon juice
2 cups cooked fava beans (rinsed and drained if canned)
fresh mint leaves, to garnish

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