**Ful Nabed (Fava Bean Soup) & 3 More Egyptian Bean Soups Recipes**
Ful Nabed is a traditional Egyptian soup made from dried fava beans, vegetables, and spices. It is a hearty and flavorful soup that is perfect for a cold winter day. In this article, we will provide you with the recipe for Ful Nabed, as well as three other popular Egyptian bean soup recipes: Foul Medammes, Lentil Soup, and Bamya Soup. All four of these soups are packed with flavor and nutrients, and they are sure to become favorites in your home. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a gathering, these Egyptian bean soups are sure to please.
FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)
Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!
Provided by Suzy Karadsheh
Categories Vegan
Time 25m
Number Of Ingredients 15
Steps:
- In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
- In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
- Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
- Serve with pita bread, sliced veggies and olives.
Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg
EGYPTIAN BEAN SOUP ( FUL NABED )
Make and share this Egyptian Bean Soup ( Ful Nabed ) recipe from Food.com.
Provided by PalatablePastime
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauté chopped onion in olive oil until almost tender.
- Add carrots, garlic and cumin, cooking briefly.
- Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
- Cook over medium heat until carrots are tender.
- Mix parsley, lemon juice, and fava beans into soup and heat gently.
- Serve garnished with fresh mint, if desired.
Nutrition Facts : Calories 201.1, Fat 7.6, SaturatedFat 1.1, Sodium 251.3, Carbohydrate 27.5, Fiber 7.2, Sugar 6.3, Protein 8.1
FAVA BEAN SOUP
Provided by Anne Burrell
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
- Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
- When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
- Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
- Fava beany-weany delicious!
EGYPTIAN FOOL (FAVA BEANS) TRADITIONAL BREAKFAST
This is a very common food here in Egypt. Due to its cost, which is extremely low, it is a popular dish for many. With this recipe you can enjoy a traditional Egyptian breakfast in the comfort of your home! There is a LONG way to make this too, using dried fava beans and soaking and then cooking, this recipe makes it A LOT easier and in my opinion is even better! Enjoy!
Provided by cooking in cairo...
Categories Breakfast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Chop up a small onion with a bit of oil and sauté in small pot until tender, remove from heat.
- Open can of fava beans and dump into pot, along with juices, do not drain.
- Take a potato smasher and smash up the fava beans. I leave a few whole, but basically smash up most of them.
- Add salt, ground cumin and cayenne pepper to your liking.
- Squeeze juice of lemon into pot.
- Add a splash of olive oil.
- Heat just to boil and then that's it.
- Spoon some beans into a flat bowl, splash some oil on top of them. I like to add the following garnish, but you can leave garnish out and just eat that way they are just as yummy too.
- This is something I do sometimes to this dish as well-MY SPECIAL GARNISH. 1. Chop a few slices of red onion fine. 2. Chop a small (or half) green bell pepper finely. 3. Chop a handful of black olive slices finely. 4. Chop a small tomato finely. 5. A little bit of chopped parsley 6. Drizzle of tahina.
- Okay now you add all these finely chopped veggies around the bowl edge and finish off with a drizzle of tahina in middle of bowl. Looks beautiful! Then i mix all together and eat it mixed up!
FOUL NABED -- EGYPTIAN BEAN AND VEGETABLE SOUP
Make and share this Foul Nabed -- Egyptian Bean and Vegetable Soup recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Beans
Time 35m
Yield 6 bowles, 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 170.8, Fat 9.5, SaturatedFat 1.3, Sodium 16, Carbohydrate 17.8, Fiber 4.5, Sugar 3.8, Protein 5.2
Tips for Making Fool Nabed Fava Bean Soup:
- To save time, use dried fava beans that have been soaked overnight. - If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them sit for 1 hour. - Be sure to rinse the beans well before cooking them. - Add a bay leaf or two to the soup for extra flavor. - If you like a thicker soup, you can mash some of the beans before adding them to the soup. - Serve the soup with a dollop of yogurt, a drizzle of olive oil, and a sprinkle of fresh herbs.Conclusion:
Fool Nabed Fava Bean Soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a good source of protein, fiber, and vitamins. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for busy weeknights or casual gatherings. Whether you are a fan of fava beans or just looking for a new soup recipe to try, Fool Nabed Fava Bean Soup is sure to please. So next time you are looking for a cozy and flavorful soup, give this recipe a try!
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