The broad bean (broad bean) soup is flavored with what you would expect from an Egyptian Ful Nabed: cumin, smoked paprika, mint, parsley and lemon. Gourmet detox!
- 2 teaspoons Cumin seeds
- 1 Medium onion, diced (about 1 1/2 cups)
- 2 Medium carrots, diced (about 1 1/2 cups)
- 2 rods Celery, diced (about 1 cup)
- 4 cloves minced garlic
- 1 tbsp smoked paprika
- 2 bay leaves
- 2 Large tomatoes, finely diced (about 2 cups)
- 6 cups Vegetables soup
- 3 cups Fava beans (large), frozen or canned
- ½ teaspoon Cayenne pepper
- 1 Lemon, Zest And Juice
- 2 tablespoons Fresh mint leaves, chopped
- ¼ cups Fresh parsley, chopped
Heat a medium pot and add the cumin seeds. Toast the seeds for 1 minute until they begin to release their aromas. Be careful not to let them burn.
Add onions, carrots and celery and sauté for 5 minutes to soften. Add water 1 tablespoon at a time if vegetables start to stick.
Add minced garlic, smoked paprika, bay leaves and diced tomatoes. Stir everything well and cook for about 5 minutes to help the tomatoes break down.
Add the vegetable broth and the beans (large) and bring to a gentle boil. Reduce heat to simmer, cover and cook for 15 minutes.
Stir in cayenne pepper, lemon zest and juice, chopped mint leaves and chopped parsley. Cook another 3 minutes.