Egyptian Bean Soup ( Ful Nabed )

Name: Egyptian Bean Soup ( Ful Nabed )
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 2 bay leaves; 0 teaspoons black pepper; 237 milliliters chopped carrot; 0 teaspoons cayenne pepper; 946 milliliters vegetable broth or chicken broth; 1 teaspoon cumin seed; 473 milliliters cooked fava beans (rinsed and drained if canned); 1 leave fresh mint , to garnish; 3 garlic cloves , minced; 1 teaspoons kosher salt; 3 Tbsps fresh lemon juice; 2 Tbsps olive oil; 2 Tbsps chopped Italian parsley; 1 large sweet onion , chopped; 2 teaspoons sweet paprika; 237 milliliters diced tomato (with juice, if canned)

Egyptian Bean Soup ( Ful Nabed ) is a gluten free, dairy free, and vegetarian recipe with 2 servings. This main course has 450 calories, 18g of protein, and 17g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up lemon juice, tomato, olive oil, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It can be enjoyed any time, but it is especially good for Autumn. If you like this recipe, you might also like recipes such as Egyptian Bean Soup ( Ful Nabed ), Fool Nabed - Fava Bean Soup (Egyptian), and Braised Egyptian Greens With Crispy Chicken (Egyptian Molokhia).