Categories: Beans, Vegetables, Vegetarian 
      Yield: 6 servings 
  
      1 c  Chopped onions 
      2 x  Garlic cloves, pressed 
    1/4 c  Olive oil 
      1 ts Ground cumin seeds 
  1 1/2 ts Sweet Hungarian paprika 
    1/4 ts Cayenne 
      2 x  Bay leaves 
           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 tb Fresh lemon juice 
           Salt and freshly ground 
           Black pepper to taste 
           Fresh mint leaves (optional) 
  
  A popular Egyptian soup, Ful Nabed is simple and nutritious. 
   
  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.  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. 
   
  Source:  Sundays at Moosewood Restaurant Typed by Dale & Gail Shipp, 
  Columbia Md.