Best Egyptian Bean Soup Ful Nabed Recipes
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
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
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
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.
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