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FUL NABED (Egyptian Bean & Vegetable Soup)
serves 5-6

1 cup chopped onions
2 garlic cloves, pressed
1/4 cup olive oil
1 teaspoon ground cumin
1 1/2 teaspoons sweet Hungarian Paprika
1/4 teaspoon cayenne
2 bay leaves
1 large carrot, chopped
1 cup fresh tomatoes
3 1/2 cups vegetable stock
2 cups canned or cooked fava beans
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
sa lt and pper to taste
fresh mint leaves (optional)

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. Add the fava beans and
simmer for a few minutes, until they're cooked through. Finally,
add the parsley and lemon juice, stir in. Salt & pepper to taste.

Serve with pita bread and garnished with fresh mint leaves.

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