Egyptian Bean Soup ( Ful Nabed )
Egyptian Bean Soup ( Ful Nabed )
Egyptian Bean Soup ( Ful Nabed ) is a gluten free, dairy free, and vegetarian soup. This recipe serves 4. One portion of this dish contains approximately 9g of protein, 8g of fat, and a total of 225 calories. It is perfect for Autumn. Head to the store and pick up cumin seed, fava beans, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes.
Ingredients
2
bay leaves0teaspoons
black pepper237milliliters
chopped carrot0teaspoons
cayenne pepper946milliliters
vegetable broth or chicken broth1teaspoon![cumin seed]()
cumin seed473milliliters
cooked fava beans (rinsed and drained if canned)1leave
fresh mint to garnish3
garlic cloves, minced1teaspoons
kosher salt3Tbsps![fresh lemon juice]()
fresh lemon juice2Tbsps![olive oil]()
olive oil2Tbsps![chopped italian parsley]()
chopped italian parsley1large![sweet onion, chopped]()
sweet onion, chopped2teaspoons![sweet paprika]()
sweet paprika237milliliters![diced tomato (with juice, if canned)]()
diced tomato (with juice, if canned)
bay leaves0teaspoonsblack pepper237milliliterschopped carrot0teaspoonscayenne pepper946millilitersvegetable broth or chicken broth1teaspoon
cumin seed473milliliterscooked fava beans (rinsed and drained if canned)1leavefresh mint to garnish3garlic cloves, minced1teaspoonskosher salt3Tbsps
fresh lemon juice2Tbsps
olive oil2Tbsps
chopped italian parsley1large
sweet onion, chopped2teaspoons
sweet paprika237milliliters
diced tomato (with juice, if canned)DifficultyNormal
Ready In25 m.
Servings4
Health Score38
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