Ful Nabed (Egyptian Bean And Vegetable Soup)

A popular Egyptian soup, Ful Nabed is simple and
nutritious.

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. Add salt and pepper to taste.

Ful Nabed can be served with Pita Bread and garnished
with fresh mint leaves.

Source: Sundays at Moosewood Restaurant Typed by Dale
& Gail Shipp, Columbia Md.