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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Egyptian Bean and Vegetable Soup – Full Nabed

Serves 6   


• 1 cup  Chopped onions
• 2 cup Canned or cooked beans
• 1 cup Chopped fresh tomatoes
• 1/4   cup Chopped fresh parsley
• 3 1/2   cup  Vegetable stock
• 1 Large carrot, chopped
• Garlic cloves, pressed
• 1/4   cup Olive oil
• 1 tsp Ground cumin seeds
• 1 1/2   tsp Sweet Hungarian paprika
• 1/4   tsp Cayenne
• Bay leaves
• tbsp  Fresh lemon juice
• Salt and freshly ground Black pepper to taste
• Fresh mint leaves (optional)
1. In a large pan, saute the onions and garlic in the olive oil until the onions are translucent.
2. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. 
3. Stir in the chopped tomatoes and vegetable stock and simmer until  the carrots are tender, about 15 minutes. 
4. Finally, add the cooked beans and the parsley and lemon  juice.  Add salt and pepper to taste.
5. Serve with Pita Bread and garnished with fresh mint leaves.

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