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Cold windy day here in Iowa so thinking about some hot soup and fresh baked bread.
1 C. Chopped onions
2 Garlic cloves, pressed
1/4 C. Olive oil
1 tsp Ground cumin seeds
1-1/2 tsp Sweet Hungarian paprika
1/4 tsp Cayenne
2 Bay leaves
2 Large carrot chopped
1 C. Chopped fresh tomatoes
3-1/2 C. Vegetable stock
2 C. Canned or cooked fava beans
1/4 C. Chopped fresh parsley
3 T. Fresh lemon juice
Salt and freshly ground Black pepper to taste
Fresh mint leaves (optional)
In a large soup pot saute onions & garlic in olive oil until onions are translucent.
Add the cumin, paprika, cayenne, bay leaves, and carrots & cook on medium
heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until 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.