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Ingredients
| sweet onions: 1 |
| olive oil: 2 Tbl |
| carrots (chopped): 1 cup |
| garlic: 3 cloves |
| cumin seed (whole): 1 tsp |
| red tomatoes (chopped): 1 cup |
| soup - vegetable broth: 4 cups |
| red sweet peppers (chopped): 1/2 tsp |
| cayenne pepper: 1/2 tsp |
| bay leaf: 2 |
| Kosher salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| Italian parsley: 2 Tbl |
| fresh basil (chopped): 3 Tbl |
| canned fava beans: 2 cups |
Egyptian Bean Soup
Credit: www.food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
1
Sauté chopped onion in olive oil until almost tender.
2
Add carrots, garlic and cumin, cooking briefly.
3
Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
4
Cook over medium heat until carrots are tender.
5
Mix parsley, lemon juice, and fava beans into soup and heat gently.
6
Serve garnished with fresh mint, if desired.